1/2 pound medium shell pasta
1 large white onion, chopped
3 cloves garlic, minced or pressed
5 Tablespoons butter, divided use
1 pound large fresh scallops
3/4 cup half and half or whole milk
1 cup grated or shredded Parmesan cheese
1/4 cup bread crumbs
2 teaspoons fresh, chopped parsley
Preheat oven to 375║.
In a large pot of salted water cook the pasta just under al dente.
Drain and set aside.
In a large pan over medium heat sautÚ the onions and garlic in 2 Tablespoons butter.
When the onions become translucent, add the scallops and 2 more Tablespoons of butter.
Season with salt and pepper.
Stir constantly until the scallops are lightly browned.
In a large bowl, mix shells, Parmesan, and parsley.
When pasta is coated, salt and pepper to taste and add scallops, onion and garlic.
Mix well and transfer to a 2 1/2-quart greased or buttered casserole dish.
Bake, uncovered 25-30 minutes, or until bubbly.
In a small bowl mix breadcrumbs with 1 Tablespoon of softened butter.
When casserole is bubbly, remove from oven and cover with bread crumb and butter mixture.
Bake pproximately 10 more minutes or until the breadcrumbs become golden brown.
Let stand 5 minutes before serving.