• Start a large pot of water to boil, adding about 1 Tablespoon of Kosher salt. When the water is boiling, add pasta and cook until al dente, according to package directions. Drain. If the sauce is not prepared yet, coat the pasta with olive oil so it doesn't stick together.

Cook the seafood:

• In a bowl, combine the bay scallops, shrimp, and all seasonings. Toss well to combine.
• Heat olive oil in a skillet over medium high heat. Add the seafood and cook until browned on both sides and no longer translucent, about 1.5-2 minutes per side. Remove to a plate and set aside.

Prepare the sauce:

• In a heavy bottomed sauce pot, melt the butter over medium heat. Whisk in the flour and continue to cook, whisking constantly, until the mixture turns a light brown color, about 3-4 minutes. Lower the heat.
• Slowly start pouring in the milk and half and half, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the liquid.
• Increase the heat back to medium and cook the mixture, whisking continuously, another 3-5 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain.
• Lower the heat back to low and stir in the seasonings: salt, Cajun seasoning, cayenne, and smoked paprika. Taste and add additional seasonings if desired. (Keep in the mind the cheese will make it saltier).
• Add all of the Monterey Jack cheese and 1/2 cup each of the cheddar and Pecorino, stirring to melt. If the sauce becomes too thick, add a splash or two of warm milk to thin it out.
• Add the sauce and seafood mixture to the cooked pasta, reserving one cup of the pasta. Test for creaminess. If it feels like there is too much sauce, stir in the remaining cup of pasta.
• Spoon the pasta into a deep dish pie plate or 9 x 9 inch square casserole dish. Sprinkle with remaining shredded cheese. Place under the broiler for 4-5 minutes or until cheese is melted and golden. Serve.