1 lb. small scallops (or crab meat)
3 tbsp. chopped onion
1/2 c. butter
3 tbsp. flour
1 lb. small cooked and peeled shrimp
2 c. sour cream
1 tbsp. lemon juice
Dash of Tabasco
Salt and pepper to taste
1 (4 oz.) can mushrooms
12 lg. pasta shells
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
Butter

Simmer scallops in saucepan with water to cover for 3 minutes. Drain. Saute onion in skillet with butter, adding flour and blending well. Add shrimp, scallops and sour cream; blend well over low heat. Stir in lemon juice, Tabasco, salt and pepper. Add mushrooms. Spoon into pasta shells. Sprinkle with bread crumbs and cheese. Dot with butter. Place on baking sheet and bake in preheated 350 degree oven for 25 minutes.

I just use 2 lbs. of shrimp when I make this.