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2-3 minutes until shrimp turn pink and scallops are slightly opaque.
5. Remove from heat and set aside.
1. In the same pan, melt butter over medium heat.
2. Stir in flour and cook for 1 minute until lightly golden.
3. Slowly whisk in white wine and let it simmer for 1-2 minutes.
4. Add seafood stock, followed by heavy cream, whisking until smooth.
5. Stir in Dijon mustard, lemon juice, and cheese, cooking until the sauce thickens (about 2 minutes).
6. Return the cooked seafood to the sauce, gently mixing to coat.
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