Scallop And Mushroom Stuffed Shells Recipe
Ingredients
16-20 jumbo pasta shells
1 medium tomato, diced
1 tbsp. olive oil
8 oz. scallops
8 oz. Mushrooms (preferably wild such as oyster or shiitake)
1 tbsp. olive oil
1 small onion, diced
1 sprig thyme (1/4 tsp. dry)
Sauce
3 tbsp. chopped shallots or onions
1 tsp. olive oil
Sprig of thyme (dash of dry)
6 whole peppercorns
Pinch of saffron
1/2 cup white wine
1/8 cup brandy
1 cup chicken or fish stock
1/2 tbsp. flour
1 tbsp. soft butter
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.
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.
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