Ingredients
Kosher salt
12 jumbo pasta shells
2 tablespoons TAO Garlic Infused Olive Oil
8 ounces shrimp, peeled and deveined
8 ounces crab meat
8 ounces scallops, chopped
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 small shallot, finely chopped
2 tablespoons finely chopped flat-leaf parsley
1/4 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup milk
1 bay leaf
1/2 cup panko bread crumbs
Directions
Preheat oven to 375°F.
Bring a large pot of salted water to a boil. Add the pasta shells and cook for 10 minutes or until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink and cooked through about 2-3 minutes. Remove from the skillet and chop into small pieces.
In the same skillet, add the crabmeat and scallops. Cook for 2-3 minutes until the scallops are cooked through. Remove from the skillet and chop into small pieces.
In a bowl, combine the chopped shrimp, crabmeat, scallops, Dijon mustard, mayonnaise, Old Bay Seasoning, shallot, parsley, and black pepper. Stir until well combined.
In a small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly, until the mixture is smooth. Add the bay leaf and cook for 2-3 minutes until the sauce thickens. Remove the bay leaf.
Pour the sauce into a 9x13-inch baking dish.
Spoon the seafood mixture into the pasta shells and place them in the baking dish.
Sprinkle the panko breadcrumbs over the stuffed shells.
Bake for 20-25 minutes, until the shells are heated through and the bread crumbs are golden brown.