Ingredients
2 cups uncooked medium pasta shells1/2 cup butter, divided1 cup French bread baguette crumbs1 pound bay scallops1 cup sliced fresh mushrooms1 small onion, chopped3 tablespoons all-purpose flour3/4 teaspoon dried thyme1/4 teaspoon salt1/8 teaspoon pepper2 cups whole milk1/2 cup white wine or chicken broth2 tablespoons sherry or chicken broth1 cup shredded Swiss cheese1 cup shredded sharp cheddar cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes or until firm and opaque. Remove and keep warm. Melt remaining butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir pasta and scallops into sauce.
Divide among five 10-oz. ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Spoon onto plates if desired.
