This sounds wonderful to serve guests as a first course. From the California Culinary Academy - here's what they have to say. Food.com won't take scallop shells as an ingredient, but there are a great way to showcase this dish. For this elegant dish, wine-poached scallops and prawns are mixed with a light, low-fat cheese sauce, dusted with bread crumbs, and broiled in scallop shells until brown and bubbly. Equally appropriate as a first course or light luncheon, it has great nutritional benefits: plenty of calcium and good-quality protein are contained in both the shellfish and the sauce. A special bonus of this recipe is that can be made ahead and frozen for several weeks. Broil right before serving.