1 1/2 c. dry white wine
1/2 c. water
1 bay leaf
1 lb. shelled shrimp
1 lb. scallops
1 sm. onion, finely chopped
3 tbsp. butter
1/4 c. flour
1/2 tsp. salt
2 tbsp. tomato paste
1 c. light cream
1 (10 oz.) puff pastry shells

Combine wine, water and bay leaf in large saucepan; bring to boil; add shrimps and scallops. After mixture comes to boil again, lower heat; simmer 3 minutes or just until shrimp and scallops are firm-tender. Drain, reserving cooking liquid.

Saute onions in butter in a large saucepan just until tender but not browned; stir in flour and salt until mixture is smooth. Gradually stir in reserved cooking liquid and tomato paste. Cook, stirring constantly, until mixture thickens and bubbles. Lower heat and simmer 5 minutes.

Add cream, shrimp and scallops; place over low heat until just heated through. Serve in pastry shells. Garnish with lemon.