Seafood-Stuffed Shells

seriouseats.com

Sharron P

Kosher salt

6 ounces dry jumbo pasta shells (about 25 shells; 170g) (see note)

Extra-virgin olive oil, for drizzling and greasing the baking dish

8 ounces (225g) peeled and deveined shrimp

1 pound (450g) lump crabmeat, picked over for shells

8 ounces (225g) dry-packed sea scallops, cut into small pieces (see note)

2 tablespoons (30ml) Dijon mustard

½ cup (120ml) mayonnaise

Dash of Old Bay seasoning

1 medium shallot (about 2 ounces; 60g), minced

Small handf u l minced flat-leaf parsley, plus more for garnish

Freshly ground black pepper

3 ½ tablespoons ( 50 g) unsalted butter, divided

1 ½ tablespoons ( 12 g) all-purpose flour

1 ½ cups ( 360 ml) milk

1 bay leaf

1 cup panko breadcrumbs (about 3 ½ ounces; 100 g)

Directions at seriouseats.com

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