Combine the shrimp, scallops, white wine, shallots and parsley in a large saucepan. Heat a few minutes or until the shrimp and the scallops are cooked.Remove seafood with a slotted spoon.Add cheese to broth and melt over low heat.Pour mixture into a fondue dish and keep warm over low heat.Spear 1 piece of seafood and 1 bread cub and dip into cheese.

2 3 4 2

36 large shrimp, shelled and deveined 12 sea scallops 1 1/2 cups (375 mL) white wine 2 green onion, chopped 2 Tbsp. (30 mL) chopped fresh parsley 1 lb (454 g) grated gruyère cheese Salt and pepper 12 slices baguette, quartered