Seafood Stuffed Shells (Print Version)
# Ingredients:
→ For the Shells and Filling
01 -
6 ounces jumbo pasta shells (about 25 shells)
02 -
Kosher salt, for boiling pasta
03 -
8 ounces peeled and deveined shrimp, chopped
04 -
1 pound lump crabmeat, picked over for shells
05 -
8 ounces dry-packed sea scallops, cut into small pieces
06 -
2 tablespoons Dijon mustard
07 -
1/2 cup mayonnaise
08 -
Dash of Old Bay seasoning
09 -
1 medium shallot, minced
10 -
Small handful of flat-leaf parsley, minced, plus more for garnish
11 -
Freshly ground black pepper, to taste
→ For the Béchamel Sauce
12 -
3 1/2 tablespoons unsalted butter, divided
13 -
1 1/2 tablespoons all-purpose flour
14 -
1 1/2 cups milk
15 -
1 bay leaf
16 -
Salt and pepper, to taste
→ For Topping
17 -
1 cup panko breadcrumbs
18 -
Extra-virgin olive oil, for greasing and drizzling
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions for baking. Drain, rinse under cold water, drizzle with a bit of olive oil, and set aside.
02 -
Poach the shrimp in the same water for 1 to 2 minutes until just cooked. Transfer to an ice bath to stop the cooking, then chop them into small pieces.
03 -
In a large bowl, mix together the chopped shrimp, crabmeat, scallops, Dijon mustard, mayo, Old Bay, shallot, and parsley. Season with salt and pepper. Set aside.
04 -
In a small saucepan, melt 1 1/2 tablespoons butter over medium heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and add the bay leaf. Simmer until slightly thickened. Season with salt and pepper, then remove bay leaf.
05 -
Grease a 9x13 baking dish with oil. Spread 1/2 cup of the béchamel sauce on the bottom. Fill each shell with seafood filling and arrange them in the dish. Spoon the remaining sauce over the top.
06 -
Melt the remaining 2 tablespoons of butter and mix with breadcrumbs. Sprinkle the mixture evenly over the stuffed shells. Bake at 325°F for 25 minutes, then broil briefly until the top is golden. Garnish with parsley and serve warm.
# Notes:
01 -
You can prepare the shells a day ahead and bake when ready to serve.
02 -
Substitute scallops with extra shrimp if needed.