Marinated Stuffed Shells With Scallops Or Shrimp Recipes

SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta shells according to package directions. , Meanwhile, in a small skillet over medium heat, cook scallops in butter 1-2 minutes or until opaque. Transfer to a large bowl., Preheat oven to 350°. Place one egg and half the cottage cheese, ricotta, nutmeg and pepper in a blender; cover and process until smooth. Add to scallops. Repeat with remaining egg, cottage cheese, ricotta, nutmeg and pepper. Add to scallops. Stir in crab and shrimp., Drain shells and rinse in cold water. Stuff with seafood mixture. Place in a greased 13x9-in. baking dish. Top with Alfredo sauce. , Cover and bake 30-35 minutes or until bubbly.

SHRIMP SCAMPI STUFFED SHELLS

Steps:

• For the pasta and filling: Bring a large pot of water to a boil; add a generous amount of salt. Cook the pasta shells until al dente according to the package instructions. Drain and set aside.
• Meanwhile, add the oil and butter to a large skillet and heat over medium heat until the butter is melted. Add the red pepper flakes, garlic and onions and cook until the onions are translucent, 2 to 3 minutes. Add the shrimp and cook, stirring, for 1 to 2 minutes. Add the wine, lemon juice and 1/2 teaspoon each salt and pepper. Stir and simmer until the shrimp is cooked through, about 1 minute. Set aside on a plate to cool completely.
• Add the cream cheese, ricotta, Parmesan, parsley, egg and 1/2 teaspoon each salt and pepper to a large bowl. Using a spatula, mix together until well combined. Fold in the shrimp and set aside while you make the sauce.
• Preheat the oven to 375 degrees F.
• For the sauce: Using the same skillet over medium heat, melt the butter and sprinkle over the flour. Cook, whisking, until the roux turns golden brown, 3 to 4 minutes. Pour in the milk and cream, whisking constantly, and cook until thickened, a few minutes. Add the garlic and 1/4 teaspoon each salt and pepper. Add the parsley and set aside.
• To assemble: Add 1 cup of sauce to the bottom of a 9-by-13-inch baking dish. Using a spoon, fill each of the jumbo shells generously with the shrimp/cream cheese mixture. Lay 20 of the stuffed shells face down in the baking dish. Top with an additional 2 cups of sauce. Sprinkle over half of the shredded mozzarella. Bake, uncovered, until bubbly and hot, about 25 minutes.
• For the second casserole: Assemble a second 9-by-13-inch baking dish with the remaining ingredients as above, then cover with plastic wrap and aluminum foil and freeze. When ready to bake, preheat the oven to 375 degrees F. Bake, uncovered, until bubbly and cooked through, 35 to 40 minutes.

SHRIMP AND SCALLOP STIR-FRY

Steps:

• Melt 1 tablespoon butter in a large skillet over medium heat. Add asparagus, mushrooms, and onion; stir-fry until tender yet still firm to the bite, about 5 minutes. Transfer to a plate.
• Melt remaining butter in the same skillet. Stir-fry shrimp and scallops until almost opaque, about 2 minutes. Stir in parsley, garlic, salt, and pepper; cook for 1 minute more. Return cooked vegetables to the skillet; stir in lemon juice. Cook and stir until heated through, 2 to 3 minutes.

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

QUICK MARINATED GRILLED SCALLOPS

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

MARINATED SHRIMP AND SCALLOP BROCHETTE

Steps:

• On 12 skewers alternately place the shrimp, scallops, onions, peppers, tomatoes and mushrooms.
• In a large shallow, non-metalic pan, large enough to lay the skewers flat, mix the ale through salt and pepper together and lay the brochettes in the marinade, turning occasionally.
• Grill on each side for about 3 minutes. Serve the brochettes with rice and a side dish of Teriyake Sauce.

MARINATED STUFFED SHELLS WITH SCALLOPS OR SHRIMP

Steps:

• Cook pasta according to directions.
• In medium bowl combine the tomato sauce and vinegar. When the pasta is finished cooking remove from the water with tongs or a spoon and put the bowl. Also, add the hot water. Let marinate at room temp for 20 minutes.
• In the same pot steam the shrimp or scallops for 3-5minutes. Drain and cool in the fridge until pasta is done marinating.
• In a small bowl stir the cheeses, bread crumbs and salt and pepper. Fold in the shrimp or scallops.
• Stuff the marinated shells with the mixture and place in an 8x8 baking dish.( This can be a little messy, but I hold the shells in one hand and spoon the filling in with the other to keep one hand clean at all times).
• Top with the tomato marinade and as much mozzarella as you prefer.
• Bake at 350 F for about 20 minutes or until cheese is nice and melted.