Pat seafood dry and season with salt and pepper. Melt 1 tbsp of butter in a large skillet over medium-high heat. Sear scallops for 1-2 minutes per side; remove from pan. Cook shrimp for 1-2 minutes until pink; remove from pan. Set aside.

Reduce heat to medium, add remaining 1 tbsp butter. Sauté shallot until soft (about 3 minutes). Add garlic and cook for 1 more minute until fragrant.

Sprinkle flour over the shallots and cook, stirring constantly, for 1 minute.

Slowly pour in the white wine, scraping the pan. Simmer until reduced by half. Gradually whisk in the heavy cream and broth. Bring to a gentle simmer and cook for 3-5 minutes, until thickened.

Preheat oven to 400°F (200°C). Remove sauce from heat. Stir in half the Gruyère cheese and parsley. Season with salt and pepper. Gently fold in the seared scallops, shrimp, and raw fish chunks.

Divide the mixture among 4 oven-safe ramekins. Top with the remaining Gruyère. Place on a baking sheet and bake for 15-20 minutes, or until bubbly and golden brown on top. Garnish with more fresh parsley if desired.