Directions
Ingredients
- 1 lb Macaroni pasta
- 8 tbsp Butter unsalted
- 12 oz Shrimp shelled and deveined
- 12 oz Scallops - large
- 1/2 cup Panko breadcrumbs
- 1 ea Onion, chopped
- 1 1/2 tsp Garlic cloves, minced
- 1/3 cup All-purpose flour
- 3 cups Whole milk
- 1/8 tsp Ground nutmeg
- 1/2 tsp Old Bay Seasoning
- 1 1/2 tsp Kosher salt
- 3/4 tsp Black pepper freshly ground
- 1 1/3 cups Grated parmesan cheese
- 1 1/3 cups Grated Swiss cheese
- 1 1/3 cups Grated extra sharp cheddar cheese
- 8 oz Lobster meat - cooked
- Fresh parsley, chopped
Instructions
- Cook the macaroni noodles a little ahead of time cooking 2 minutes less than al-dente using the package as your guide. Drain and rinse with cold water to stop further cooking.
- If the scallops are full sized, slice them horizontally to create 1/4 to 1/3 inch slices. Pat dry on paper towel. Heat a large non-stick skillet to medium high and add a tablespoon of butter. Sear the scallops turning only once so you have a nice golden brown on each side but still soft. Remove scallops from pan and set aside.
- Preheat the oven to 400ºF
- Cut the peeled and deveined shrimp into good bite sized pieces. Add another tablespoon of butter to the skillet and cook the shrimp for about 3 minutes, until no longer pink. Remove from the skillet and set aside.
- In a large saucepan, melt the remaining 6 tablespoons of butter. Spoon out 2 tablespoons of the butter and mix it into the panko breadcrumbs.
- Add the diced onion and minced garlic to the saucepan and cook for 3 to 4 minutes, until the onion has softened stirring continuously. Add in the flour, continuing to stir for about 1 minute.
- With a whisk, slowly add the milk, whisking to make sure the mixture is smooth and free of lumps. Bring to a boil then reduce the heat to a simmer, stirring until it has thickened.
- Add in the salt, pepper, nutmeg and Old Bay Seasoning.
- Remove the saucepan from the heat and stir in the three cheeses, stirring until fully melted and smooth. Fold in the macaroni noodles and all of the seafood.
- Pour the mixture into a buttered oven proof casserole large enough to hold it all or use 2 smaller prepared casseroles if it is not all going to be used immediately.
- Spread the buttered panko breadcrumb mixture over the top and bake for about 20 minutes or until the top is nice and golden.
- Garnish with fresh parsley and serve.
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