Shirley's Baked Scallops and Shells

Indulge in the ultimate comfort food with Shirley’s Baked Scallops and Shells—a decadent seafood pasta bake that’s perfect for cozy dinners or special occasions. This recipe pairs tender, golden-seared sea scallops with al dente medium pasta shells, all enveloped in a creamy, cheesy sauce made from Parmesan and white cheddar. Topped with a crisp, golden layer of panko bread crumbs infused with olive oil, lemon juice, and fresh parsley, this dish delivers a satisfying crunch with every bite. Ready in under an hour, this elegant casserole combines simple cooking techniques with elevated flavors, making it a show-stopper for busy weeknights or dinner parties. Serve alongside a fresh green salad or crusty bread for a meal that’s as impressive as it is comforting!

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound sea scallops
• 12 ounces medium pasta shells
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup Parmesan cheese, grated
• 1 cup white cheddar cheese, shredded
• 2 garlic cloves, minced
• 1 cup panko bread crumbs
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.5 teaspoon paprika

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Cook the medium pasta shells according to the package instructions until al dente. Drain and set aside.

Step 3

Pat the scallops dry with paper towels, then season with 0.5 teaspoons of salt, 0.5 teaspoons of black pepper, and the paprika.

Step 4

In a large skillet, heat 2 tablespoons of butter over medium-high heat. Sear the scallops for 1-2 minutes on each side until golden brown. Remove and set aside.

Step 5

In the same skillet, reduce the heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 30 seconds until fragrant.

Step 6

Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.

Step 7

Gradually whisk in the milk and heavy cream, ensuring a smooth sauce. Simmer for 3-4 minutes until slightly thickened.

Step 8

Stir in the Parmesan cheese, white cheddar cheese, 0.5 teaspoons of salt, and the remaining 0.5 teaspoons of black pepper. Mix until the cheese is melted and smooth, then remove from heat.

Step 9

Combine the cooked pasta shells and scallops with the cheese sauce, mixing gently to coat.

Step 10

Transfer the mixture to a greased 9x13-inch baking dish.

Step 11

In a small bowl, mix the panko bread crumbs with olive oil, lemon juice, and chopped parsley. Sprinkle the mixture evenly over the dish.

Step 12

Bake for 20-25 minutes, or until the top is golden and crispy.

Step 13

Let the dish rest for 5 minutes before serving. Garnish with additional parsley if desired.

Nutrition Facts

Serving size	(1970.3g)

Amount per serving	% Daily Value*
Calories	4770.5

Total Fat 246.8g	0%
Saturated Fat 132.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 808.5mg	0%
Sodium 8586.5mg	0%
Total Carbohydrate 400.4g	0%
Dietary Fiber 18.1g	0%
Total Sugars 36.1g
Protein 230.9g	0%

Vitamin D 238.7IU	0%
Calcium 2687.7mg	0%
Iron 14.7mg	0%
Potassium 2994.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 19.5%

Carbs: 33.7%