(Makes 8-9 shells) Cook jumbo pasta shells according to directions on box. Melt 1 Tbsp butter and 1 Tbsp oil in a large skillet over med-low heat and saute 2 green onions finely chopped until tender. Stir in 4 oz clam juice and 1/4 c. chicken broth and bring the mixture to a boil. Once boiling, add 1/2 lb peeled & deveined shrimp, 1/2 lb scallops, 1/2 lb crab meat and 1/8 tsp pepper. Return to a boil, then reduce heat and let simmer for 4-5 minutes until the seafood is cooked through. Drain the seafood, reserving the liquid. Set aside. To make the sauce, set a large saucepan over med-low heat and melt 1/4 cup butter. Stir in 1/4 c. all purpose flour and mix until smooth. Gradually add in 3/4 c. milk and reserved liquid while continuously stirring. Sprinkle with salt and pepper. Bring the sauce to a boil and cook for about 2 minutes until thickened, continuing to stir. Remove the sauce from heat and mix in 1/2 c. heavy cream and 1/4 c. Parmesan cheese. Take about 1/3 cup of the sauce and mix it in with the seafood. Fill each of the shells with the seafood mixture.