Begin by cleaning and drying your seafood medley. Pre-sear the shrimp for about 2 minutes in a hot pan with olive oil, then set aside and preheat your oven to 375°F (190°C).

In a large skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add chopped shallots and optional mushrooms, sautéing until translucent. Stir in minced garlic and cook for an additional minute.

Pour in ½ cup of dry white wine, scraping any bits stuck to the pan. Simmer for 2-3 minutes.

Add 1 cup of low-sodium stock to the skillet. Bring to a gentle boil, then reduce to a simmer for 5 minutes.

Create a cornstarch slurry with 1 tablespoon of cornstarch and 2 tablespoons of water. Stir into the sauce to thicken.

Stir in ½ cup of heavy cream and chopped herbs. Season to taste, simmer for another 2-3 minutes.

Gently add your seafood medley into the skillet, simmering for 3-5 minutes.

Transfer mixture into ramekins, top with cheese if desired, and bake for approximately 15-20 minutes.