Seafood Cannelloni

Name: Seafood Cannelloni
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 Tbsps finely chopped carrot; 2 Tbsps finely chopped celery; 2 Tbsps Cognac; 237 milliliters dry white wine; 2 fresh flat-leaf parsley sprigs; 3 Tbsps all-purpose flour; 118 milliliters finely chopped fresh chives; 237 milliliters heavy cream; 1 teaspoons fresh lemon juice, or to taste; 42 inches 14 (6- by flat fresh or no-boil lasagne noodles (without curly edges); 2 teaspoons salt; 454 grams sea scallops, tough muscle removed from side of each and reserved; 1 Tbsp seafood glaze* (optional); 79 milliliters finely chopped shallot; 454 grams shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined; 1 teaspoon tomato paste; 5 Tbsps unsalted butter, softened; 710 milliliters water

Seafood Cannelloni might be just the main course you are searching for. One serving contains 426 calories, 19g of protein, and 26g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have chives, salt, celery, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes roughly 5 hours. It is a good option if you're following a pescatarian diet.

Instructions

Cook shallot, carrot, celery, reserved shrimp shells, and reserved scallop muscles in 3 tablespoons butter in a 2- to 3-quart heavy saucepan over moderately low heat, uncovered, stirring occasionally, until vegetables are softened and pale golden, about 5 minutes.

Ingredients you will need

Vegetable

Scallops

Shallot

Butter

Carrot

Celery

Pasta Shells

Shrimp

Equipment you will use

Sauce Pan

Add tomato paste and cook, stirring, 1 minute.

Ingredients you will need

Tomato Paste

Add wine and boil over high heat, stirring occasionally, until reduced to about 1/4 cup, 6 to 8 minutes.

Ingredients you will need

Wine

Add water, seafood glaze (if using), and parsley sprigs and simmer, covered, 30 minutes.

Ingredients you will need

Parsley

Seafood

Glaze

Water

Discard parsley and purée stock, including shrimp shells, in 2 batches in a blender (use caution when blending hot liquids).

Ingredients you will need

Parsley

Pasta Shells

Shrimp

Stock

Equipment you will use

Blender

Pour through a fine-mesh sieve into a bowl, pressing on and discarding solids.

Equipment you will use

Sieve

Bowl

Melt remaining 2 tablespoons butter in cleaned saucepan over moderately low heat, then add flour and cook roux over low heat, stirring, 3 minutes.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Sauce Pan

Add warm seafood stock all at once, whisking, and bring to a boil, whisking.

Ingredients you will need

Seafood Stock

Equipment you will use

Whisk

Add 1/2 cup cream and gently simmer sauce, whisking occasionally, 10 minutes. Stir in lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Lemon Juice

Pepper

Cream

Sauce

Salt

Equipment you will use

Whisk

Transfer 1/2 cup sauce to a bowl set in a larger bowl of ice and cold water to cool for filling.

Ingredients you will need

Sauce

Water

Ice

Equipment you will use

Bowl

Cut one third of shrimp and one third of scallops into 1/4-inch pieces and toss with 1/4 teaspoon salt. Purée remaining shrimp and scallops in a food processor with Cognac, cooled 1/2 cup sauce, remaining 3/4 teaspoon salt, and remaining 1/4 teaspoon pepper.

Ingredients you will need

Scallops

Cognac

Pepper

Shrimp

Sauce

Salt

Equipment you will use

Food Processor

Add remaining 1/2 cup cream and pulse just until combined.

Ingredients you will need

Cream

Transfer mousse to a large bowl and stir in shrimp and scallop pieces and chives.

Ingredients you will need

Scallops

Chives

Shrimp

Equipment you will use

Bowl

Preheat oven to 375°F.

Equipment you will use

Oven

Boil lasagne noodles a few at a time in a large pot of boiling salted water, stirring to separate, until al dente, about 2 minutes for fresh noodles or about 6 minutes for no-boil. Gently transfer noodles with tongs and a slotted spatula to a large bowl of cold water to stop cooking, then lift out, shaking off water, and lay flat on dry kitchen towels (not terry cloth).

Ingredients you will need

Lasagne Noodles

Pasta

Water

Equipment you will use

Kitchen Towels

Spatula

Tongs

Bowl

Pot

Spread 1/3 cup mousse over each noodle, leaving a 1/2-inch border on both short ends. Starting with a short end, loosely roll up each noodle.

Ingredients you will need

Pasta

Spread

Roll

Spread about 1/2 cup sauce on bottom of casserole dish and arrange cannelloni, seam sides down, snugly in 1 layer over sauce.

Ingredients you will need

Cannelloni

Sauce

Equipment you will use

Casserole Dish

Pour remaining sauce over cannelloni and bake, covered with foil, in middle of oven until sauce is bubbling and filling is just cooked through, 25 to 30 minutes. (To test filling for doneness, insert a metal skewer into a cannelloni and hold it there 5 seconds.

Ingredients you will need

Cannelloni

Sauce

Equipment you will use

Metal Skewers