Boil broth, wine, shallots, green onions, and basil.
Add the scallops and shrimp and let simmer 5 minutes.
Remove seafood and boil liquid until reduced to 1 cup. Strain into a bowl.
In a new pan, Melt 3 tablespoons butter, stir in flour to form a paste. Slowly add broth, and milk to form a smooth rue. Add egg yolk and heavy cream, salt pepper and lemon juice.
Mix in drained seafood, crab, artichoke hearts. If using ramekins divide among 4 buttered ramekins. If using pastry shell pour into buttered baking dish. Top with parmesan cheese and bake at 375 degrees for 15 minutes.
If using pastry shells spoon into shells and serve hot.
Sea Shells
Place sea shell face down on cutting board. Place pie shell over shell and cut around the edges. With the palm of your hand start pressing dough onto shell until ridges of sea shell strart showing. Do not let dough curl around edges of shell.
Place in 450 degree oven for 10 to 12 minutes.
Remove from oven until cool to the touch.
Lift pie from sea shell and fill with seafood mixture.