Scallop and Mushroom Stuffed Shells Recipe
Ingredients
| Jumbo Pasta Shells - 20 nos | ||
| Olive oil | 2 Tablespoon | |
| Scallops | 8 Ounce | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Shiitake mushrooms | 8 Ounce, coarsely chopped | |
| Thyme sprig | 1 | |
| Tomato | 1 , diced | |
| Olive oil | 1 Tablespoon (For the sauce:) | |
| Shallots - 3 tablespoon or Onions - 6 nos, whole | ||
| Peppercorns | 1 To taste (For the sauce:) | |
| Thyme sprig | 1 (For the sauce:) | |
| Saffron - a pinch | ||
| White wine | 1/2 Cup (16 tbs) (For the sauce:) | |
| Brandy | 2 Tablespoon (For the sauce:) | |
| Chicken or fish stock | 1 Cup (16 tbs) (For the sauce:) | |
| Butter | 1 Tablespoon (For the sauce:) | |
| All-Purpose Flour - 1 1/2 teaspoon | ||
Directions
GETTING READY
1) Preheat the oven.
2) Cook the pasta shells in a pot of boiling, salted water for 8 to 10 minutes until tender. Drain and set aside.
MAKING
3) In a skillet, heat 1 tablespoon of oil, and saute the scallops on medium flame until they are just cooked. Remove the scallops and allow to cool. Chop the scallops once cooled.
2) In the same skillet, add 1 tablespoon more oil and saute onions until they turn soft. Saute mushrooms and thyme till it softens. Take the skillet off the flame and add in tomato, chopped scallop.
3) After the vegetable mixture has cooled down, stuff small potions of it into the pasta shells. Place the shells on a baking dish.
4) In a saucepan, heat 1 tablespoon oil, add shallots, peppercorns, thyme and saffron and saute for 2 minutes on medium flame. Pour in the wine and brandy and allow it to come to a boil.
5) Once the liquid has reduced by half, add in the chicken stock and cook for 5 more minutes.
6) In a bowl, mix together butter and flour and form a smooth paste. Add in the shallots paste and cook till the sauce has thickened.
7) Strain the sauce and pour it evenly over the pasta shells.
8) Bake for about 20 minutes.
SERVING
9) Sprinkle the hot Scallops and Mushrooms Stuffed Shells with grated cheese before serving.
1) Preheat the oven.
2) Cook the pasta shells in a pot of boiling, salted water for 8 to 10 minutes until tender. Drain and set aside.
MAKING
3) In a skillet, heat 1 tablespoon of oil, and saute the scallops on medium flame until they are just cooked. Remove the scallops and allow to cool. Chop the scallops once cooled.
2) In the same skillet, add 1 tablespoon more oil and saute onions until they turn soft. Saute mushrooms and thyme till it softens. Take the skillet off the flame and add in tomato, chopped scallop.
3) After the vegetable mixture has cooled down, stuff small potions of it into the pasta shells. Place the shells on a baking dish.
4) In a saucepan, heat 1 tablespoon oil, add shallots, peppercorns, thyme and saffron and saute for 2 minutes on medium flame. Pour in the wine and brandy and allow it to come to a boil.
5) Once the liquid has reduced by half, add in the chicken stock and cook for 5 more minutes.
6) In a bowl, mix together butter and flour and form a smooth paste. Add in the shallots paste and cook till the sauce has thickened.
7) Strain the sauce and pour it evenly over the pasta shells.
8) Bake for about 20 minutes.
SERVING
9) Sprinkle the hot Scallops and Mushrooms Stuffed Shells with grated cheese before serving.
Chef
