Ingredients

• Jumbo Pasta Shells, cooked and drained
• 2 Green Onions, finely chopped
• 1 tablespoon Oil
• ¼ cup Butter + 1 tablespoon, divided
• ¼ cup Chicken Broth
• 4 ounces Clam Juice
• ½ pound Bay Scallops
• ½ pound Small Shrimp, peeled and deveined
• 1 can White Crab Meat
• ¼ cup All-Purpose Flour
• ¾ cup Milk
• ¼ teaspoon Salt
• ¼ teaspoon Pepper, divided
• ½ cup Heavy Cream
• ¼ cup Grated Parmesan
• Parsley for garnish

Directions

1. Melt 1 tablespoon butter and oil in large skillet over medium heat; sauté onions until tender; stir in clam juice and chicken broth; bring mixture to a boil; once boiling add in shrimp, scallops, crab meat, and ⅛ teaspoon pepper
2. Return to boil then reduce heat; let simmer for 4-5 minutes until seafood is cooked through; shrimp will be pink and scallops will be opaque; drain the seafood; reserve the liquid and set aside
3. In a large saucepan over med heat melt remaining ¼ cup butter; stir in the flour and mix until smooth; gradually add in milk and reserved liquid from seafood; continuously stir; sprinkle in the remaining salt and pepper; bring the sauce to a boil and cook for 2 minutes until thickened; continue to stir
4. Remove the sauce from heat and mix in the heavy cream and Parmesan cheese; take ⅓ cup of the sauce and mix it into the seafood 
5. Fill each shell with seafood mixture; spread sauce on the bottom of serving plates; top the sauce with shells and sprinkle with parsley