8 Sea Scallops, quartered

1 lobster tail, rough chopped

10 jumbo shrimp, cut in half

8 Jonah crab claws, shucked (optional)

2 shallots fine diced

2 cloves garlic, minced

2 tablespoons unsalted butter

1/2 cup Chardonnay

2 tablespoons flour

2 1/2 cups milk or cream, I use milk

1 cup grated Parmesan, divided in half

Pinch salt & pepper

1/4 teaspoon dried tarragon or thyme

1 lb Penne, cooked Al Dente

2 tablespoon butter, melted

1 cup Italian bread crumbs

Preheat oven to 425.

Heat a skillet over medium , drizzle with Olive oil.

Saute seafood for 1-2 minutes.

Slowly add wine to deglaze the pan, add shallots, garlic & butter. Stir.

Add flour, stir to coat seafood.

Pour in milk or cream, bring to a boil stirring constantly

Reduce to simmer, sauce should start thicken.

Remove from heat. Stir in 1/2 the Parmesan.

Cook, drain and rinse penne pasta.

Mix bread crumbs into melted butter.

Layer in casserole dish- pasta, sauce and seafood, bread crumbs, remaining Parmesan.

Bake 15 minutes or until top is golden and edges are bubbly.

Serve with a glass of Chardonnay and crusty bread.

*found recipe on https://howtothisandthat.com/