Melt butter in a saucepan; sauté chopped onion until tender. Whip in flour – cook flour until toasted but don’t burn.Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt, simmer 10 minutes.Add cream, simmer 5 minutes.Remove from heat and set aside.
Season shrimp and scallops with blackening seasoning . Melt butter in hot sauté pan, sauté shrimp & scallops, 2 minutes per side, add spinach and mushrooms.Sauté until mushrooms and spinach soften. Fold in sauce and bring to simmer. Pour into heatproof dish; top with grated cheese.Place under broiler until cheese melts. Use garlic bread or ciabatta crispers as dippers.Serves 4. Paired with : 2008 Sauvignon Blanc
