Seafood Gratin

Peel and devein the shrimp. Pat the shrimp and scallops dry with paper towels. Season the shrimp and scallops with 2 grams of salt and 0.5 grams of white pepper.

Finely dice the onion. Separate the shimeji mushrooms into individual strands.

Heat 10 grams of olive oil and 10 grams of unsalted butter in a large frying pan over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.