Preheat the grill to a medium heat.
Heat 25g of butter in a pan and fry chopped shallots for 3 minutes until softened.
Add scallop roes, trimmings, and wine, then simmer until liquid reduces by half.
Stir in fish stock, bring to a boil, and simmer for 2 minutes.
Add cream and mustard, stirring well for 1 minute.
Strain the sauce into a clean pan, add chives, and season with salt and pepper.
Season the scallops with salt and pepper.
Heat a frying pan and add the remaining 25g of butter.
Fry scallops for 20 seconds per side until just cooked, then remove.
Place mixed julienned carrot and courgette into clean scallop shells.
Fan scallops and lobster meat in shells and spoon over the cream sauce.
Top with a mixture of breadcrumbs and grated Gruyère.
Grill for 3 minutes until the cheese is bubbling and golden.