If using frozen shrimp and scallops, thaw in cold water for about 15 minutes, rinse, and pat dry.

Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 chopped onion and 2 minced garlic cloves, sauté until onion is translucent.

Add the prepared shrimp and scallops, sauté for about 3 minutes until shrimp is pink and scallops are opaque.

Pour in 50 ml of white grape juice, simmer for 2 minutes. Stir in 200 ml of heavy cream, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until smooth.

Transfer the seafood mixture into a baking dish and sprinkle with 50 g of grated cheese.

Preheat oven to 180°C (350°F). Bake for 15 minutes until cheese is bubbly and golden.

Let cool for 5 minutes before serving, and enjoy with crusty bread or a fresh salad.