Ingredients
1/2 a box of jumbo pasta shells
2 green onions, finely chopped
1 TBSP Oil
1/4 Cup butter + 1 TBSP, divided
1/4 Cup chicken broth
4oz Clam juice (1/2 bottle)
1/2 pound bay scallops
1/2 pound Philly's Premium 21/25 (we used shell-on product and peeled and deveined)
1 can crab meat
1/4 Cup all-purpose flour
3/4 Cup milk
1/4 tsp salt
1/4 tsp pepper
1/4 Cup grated Parmesan
parsley to garnish
Preparation
1. Preheat 2 Tbsp butter in medium pan. Thinly slice the onion; saute in the butter for about 5 minutes or until clear
2. Preheat 2 Tbsp butter in a large pan. Add shrimp mix to coat. Cook the shrimp for about 5 minutes until it is opaque. Do not overcook
3. Line pan with bacon and sprinkle with brown sugar (optional). Add salt and pepper to taste. Broil until crispy About 5 minutes.
4. Prepare cookie sheet by lining with foil. Cut rolls in half, placing both ends on the cookie sheet. Layer the cheese, bacon, onion and 2-3 shrimp on the bottom portion of the rolls.
5. In a medium sauce pan bring 1/2 cup butter to a soft boil, add mustard, worcestershire sauce and brown sugar.
6. Pour sauce over sandwiches right before baking.
7. cover with foil and bake at 350 F for 25 minutes. Remove foil and bake another 10 minutes. Top with more suace.
