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Scallop And Mushroom Stuffed Shells

Italian.Chef's picture
Ingredients
  Pasta shells 20 (Jumbo Ones)
  Tomato 1 Medium, diced
  Olive oil 1 Tablespoon
  Scallops 8 Ounce
  Mushrooms 8 Ounce (Preferably Wild Such As Oyster/Shiitake)
  Onion 1 Small, diced
  Thyme sprig/1/4 teaspoon dried thyme 1
  Onions/Shallots 3 Tablespoon, chopped
  Olive oil 1 Teaspoon
  Thyme sprig/1 dash dry thyme 1
  Whole peppercorns 6
  Saffron 1 Pinch
  White wine 1⁄2 Cup (8 tbs)
  Brandy 1⁄8 Cup (2 tbs)
  Chicken or fish stock 1 Cup (16 tbs)
  Flour 1⁄2 Tablespoon
  Soft butter 1 Tablespoon
Directions

Cook in boiling water until al dente (firm to the bite).
Drain, rinse, and set aside.
Set aside.
Heat in skillet.
Saute scallops in oil briefly.
Drain and set aside to cool.
Dice.
Chop coarsely.
Set aside.
Heat in skillet.
Saute in oil until onion is soft.
Add along with mushrooms and cook until mushrooms are soft.
Drain and set aside to cool.
Add diced tomato and diced scallops and combine.
Fill pasta shells and place in baking dish.Combine ingredients and cook for 2 minutes.
Add, turn up heat, and boil until liquid is reduced by half, approx 3 minutes.
Add and simmer over moderate heat for about 5 minutes.
Mix until a smooth paste forms.
Add to above sauce and cook for 1 minute, until sauce has thickened.
Strain sauce.
Pour over cannelloni, cover, and bake for approx 20 minutes or until hot.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Dish: 
Noodle
Ingredient: 
Pasta

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