Seafood Stuffed Shells Recipe

Ingredients

• 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
• 1/2 cup (120ml) mayonnaise
• Dash of Old Bay seasoning
• 1 medium shallot (about 2 ounces; 60g), minced
• Small handful minced flat-leaf parsley, plus more for garnish
• Freshly ground black pepper
• 3 1/2 tablespoons (50g) unsalted butter, divided
• 1 1/2 tablespoons (12g) all-purpose flour
• 1 1/2 cups (360ml) milk
• 1 bay leaf
• 1 cup panko bread crumbs (about 3 1/2 ounces; 100g)

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