Creamy seafood.  Yum.  I sauté the scallops and in a bit of butter first to get a bit of brown on them but not to cook them through.  Remove them from the pan and place them to the side. Then sauté shallots and one clove of crushed garlic.  Deglaze with sherry and sprinkle some nutmeg in with a bit more salt and pepper.  Add cream and reduce.  Put your seafood back into the pan and bring to simmer then transfer to your baking dish.  Sprinkle some gruyere on top and a bit of finely chopped parsley.  Bake at 425F for about 15 minutes or until it browns nicely on top.  Remove from the oven and let sit for 10-15 minutes.  This is a wonderful appetizer with beef as the main course.  Serve with a piece of crusty bread and you’ve got an aromatic indulgent first course.