Mini Seafood Casseroles

Description
This recipe comes from Montréal, Québec
 * Contributed by World Recipes Y-Group
 * Makes 4 individual casseroles

Ingredients

 * 5 tablespoons unsalted butter
 * 2 medium carrots, peeled and diced
 * 2 ribs celery, diced
 * 1 medium onion, chopped
 * 1 medium white all-purpose potato, peeled and diced
 * 3 tablespoons flour
 * 1 cup bottled clam juice
 * ½ cup heavy cream
 * ½ cup white wine
 * ½ teaspoon salt
 * ¼ teaspoon black pepper
 * ¾ pound bay scallops
 * ¾ pound peeled and cleaned medium shrimp
 * 1 slice whole wheat bread
 * ⅓ cup fresh basil leaves

Directions

 * 1) Heat broiler.
 * 2) In a medium saucepan, melt 3 tablespoons of the butter over medium-high heat.
 * 3) Add carrot, celery, onion and potato.
 * 4) Saute 5 minutes, until onion is softened.
 * 5) Stir in flour.
 * 6) Pour in clam juice, cream, wine, salt and pepper.
 * 7) Bring to a simmer.
 * 8) Simmer 13 to 15 minutes, until vegetables are just tender.
 * 9) Stir in scallops and shrimp.
 * 10) Cook 4 minutes, stirring occasionally until seafood is cooked through.
 * 11) Meanwhile, combine bread, basil and a pinch of salt in a food processor.
 * 12) Pulse until bread crumbs are formed.
 * 13) Melt remaining 2 tablespoons butter, and toss with bread crumbs until moist.
 * 14) Divide seafood mixture between four 12-ounce ovenproof dishes.
 * 15) Top with bread crumbs; broil 2 minutes until browned.