Ingredients
1. 2 cups uncooked medium pasta shells
2. 1/2 cup butter, divided
3. 1 cup French bread baguette crumbs
4. 1 pound bay scallops
5. 1 cup sliced fresh mushrooms
6. 1 small onion, chopped
7. 3 tablespoons all-purpose flour
8. 3/4 teaspoon dried thyme
9. 1/4 teaspoon salt
10. 1/8 teaspoon pepper
11. 2 cups whole milk
12. 1/2 cup white wine or chicken broth
13. 2 tablespoons sherry or chicken broth
14. 1 cup (4 ounces) shredded Swiss cheese
15. 1 cup (4 ounces) shredded sharp cheddar cheese

Directions

1. Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes. 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.
3. 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.
4. 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. Yield: 5 Servings.