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Scallop Manicotti

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  Manicotti shells 8
  Bay scallops 1 Pound
  Zucchini 1 Small, diced
  Scallions 1⁄4 Cup (4 tbs), thinly sliced
  Garlic 1 Clove (5 gm), minced
  Tomato paste 1 Tablespoon
  Lemon rind 1⁄4 Teaspoon, grated
  Ground black pepper 1⁄8 Teaspoon
  Low fat cottage cheese 2 Cup (32 tbs)
  Minced parsley 1⁄4 Cup (4 tbs)
  Parmesan cheese 2 Tablespoon, grated
  Minced dill 1 Tablespoon
  Nonfat yogurt 1⁄3 Cup (5.33 tbs)
  Tomato 1 Large, peeled, seeded, and chopped
  Lemon slices 8 (For Garnish)

Cook the manicotti in a large pot of boiling water according to the package directions.
Drain and set aside.
In a 9" glass pie plate, combine the scallops, zucchini, scallions, and garlic.
Cover with wax paper and microwave on high for 2 minutes.
Stir, then cover and microwave on high for 2 to 3 minutes, or until the scallops just begin to turn opaque.
Add the tomato paste, lemon rind, and pepper.
Stir in 1 cup of the cottage cheese, 2 tablespoons of the parsley, 1 tablespoon of the Parmesan, and 1 1/2 teaspoons of the dill.
Stuff the manicotti with the scallop mixture.
Arrange the shells in a 7" X 11" baking dish.
Cover with a lid or wax paper.
Microwave on high for 5 minutes.
Using a food processor or blender, process the yogurt and the remaining 1 cup cottage cheese, 1 tablespoon Parmesan, and 1 1/2 teaspoons dill until smooth.
Spoon the sauce over the shells.
Cover and microwave on medium (50% power) for 2 to 3 minutes.
Rotate the dish a half turn and microwave on high for 2 to 3 minutes, or until the shells are heated through.
In a small bowl, combine the tomatoes and the remaining 2 tablespoons parsley.
Sprinkle over the shells.
Garnish with the lemon slices.

Recipe Summary

Main Dish

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Scallop Manicotti Recipe