1 lg. bay leaf
2 stalks celery, halved
3 to 4 crushed black peppercorns
1 lb. med. shrimp
1 lb. bay scallops
5 tbsp. butter
1 garlic clove, minced
3 lg. shallots, minced
1/2 lb. mushrooms, sliced
1/4 c. all purpose flour
1 tbsp. minced fresh or 1 tsp. dried dill
3/4 c. light cream
3/4 c. dry white wine
2 c. grated Monterey Jack cheese
Salt and freshly ground black pepper, to taste
1 pkg. (9 oz.) frozen artichoke hearts, cooked and drained
1/4 c. soft fresh bread crumbs

Preheat oven to 375 degrees.

In a large saucepan, bring 2 quarts of water, the bay leaf, celery and peppercorns to a boil. Add the shrimp and cook for 3 minutes, or until the shrimp shells are pink. Remove the shrimp with a slotted spoon, peel, devein and set aside. Add the scallops to the cooking water and bring to a boil. Immediately reduce the heat. Poach the scallops until just opaque, about 1 minute. Remove and set aside.

In a large skillet, melt the butter and saute the garlic and shallots for 2 to 3 minutes over medium heat. Add the mushrooms and saute until lightly browned, about 5 minutes. Add the flour and dill and cook until well blended. Add the cream and wine and cook, stirring until thick. Add half the cheese and season to taste with salt and pepper. Stir until smooth. Add the shrimp, scallops and artichokes to the sauce and mix. Pour the gratin mixture into a buttered, shallow heat-proof dish. Top with bread crumbs and remaining cheese.

Bake 25 to 30 minutes or until bubbly and light brown. 6 to 8 servings.