Scallops Feliciana

Scallops Feliciana

1 box medium pasta shells, uncooked
1 1/2 cups shredded Swiss cheese
1 1/2 cups shredded sharp cheddar cheese
1 stick unsalted butter, divided
2 tablespoons olive oil
1 cup Panko bread crumbs
1 lb. bay scallops
1 cup sliced fresh mushrooms
1 small onion, chopped
2 cloves garlic, minced
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 cup white wine
2 tablespoons sherry
3 tablespoons flour
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground white pepper

In a large pot of salted, boiling water, cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons of the butter. Add Panko and cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook, stirring for 2 minutes. Remove and keep warm.
Melt remaining butter and 2 tablespoons olive oil in the skillet. Add the garlic and cook until fragrant. Add the onion. Cook until tender and slightly golden, about 7 minutes. Add the mushrooms and cook an additional 5 minutes. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1 to 2 minutes or until thickened. Stir in cheeses until melted. Drain pasta and add to the sauce. Add the scallops and toss to combine.
Preheat oven to 350 degrees.
Divide pasta mixture among five 10-oz. ramekins.or a 1 1/2 to 2-quart casserole dish. Sprinkle with the toasted bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at for 15-20 minutes or until heated through. Serve immediately.