1/3 cup (80ml) oil
2 cloves garlic, crushed
3 small red chillies, seeded and chopped
250g scallops, cleaned
S00g medium raw prawns, shelled and deveined
500g salmon fillet, cut into small pieces
4 flour tortillas
2 1/2 Tablespoons plain flour
1/2 cup (125ml) cream
3/4 cup (185ml) milk
1/2 cup (125g) sour cream
1/3 cup (35g) grated Parmesan
2 tablespoons chopped fresh parsley
1 cup (125g) grated Cheddar
1. Preheat the oven to warm 160°C. Heat the oil and 30g (1 oz) of the butter in a frying pan. Add the garlic and chilli and cook for 1 minute. Add the scallops and cook for 2-3 minutes, then remove and drain on paper towels. Add the prawns and cook for 2-3 minutes; drain on paper towels. Add the salmon, cook for 3-4 minutes, then remove and drain on paper towels. Place all the seafood in a bowl.
2. Wrap the tortillas in foil and place in the oven for 10 minutes to warm. In a pan, melt the remaining butter, add the flour and stir until the mixture begins to froth. Remove from the heat and gradually stir in the cream and milk. Return to the heat and whisk until the sauce thickens and boils. Stir in the sour cream, Parmesan and parsley, pour over the seafood and mix well.
3. Fill each tortilla with the seafood and roll up. Place in a lightly greased ovenproof dish, sprinkle over the cheese and bake for about 15-20 minutes, or until heated through and the cheese has melted.