Dd's Seafood Manicotti

This sure looks yummy!

 

SEAFOOD MANICOTTI

6 manicotti shells, cooked according to package directions, drained

Stuffing:

6 medium shrimp

6 large scallops

Water as needed

2 tsp. pickling spice

1 bay leaf

2 tsp. lemon juice

1 tsp. butter

1 small shallot, finely chopped

1 garlic clove, minced

¼ c. frozen chopped spinach, drained well

¼ c. mozzarella cheese, shredded

1 TB Dijon mustard

2 TB mayonnaise

Kosher, freshly ground black pepper

Sauce:

2 TB butter

2 TB flour

1 ½ c. milk

1/4 tsp white pepper

1/4 tsp coarsely ground pepper

½ c Parmesan cheese, grated

 

Preheat oven to 350 degrees. In a small saucepan over medium heat bring water, pickling spice, bay leaf, lemon juice and water to a boil. Reduce to a simmer; add shrimp and scallops. Cook 2 minutes. Drain immediately. Coarsely chop shrimp and scallops. Set aside in a mixing bowl. 

In a small skillet over medium heat sauté shallot and garlic in butter until tender. Cool slightly. Transfer into mixing bowl with reserved shrimp and scallops. Stir in spinach, cheese, mustard, mayonnaise, salt and pepper. Reserve. Save any leftover stuffing.

Sauce: In a small saucepan over medium heat melt butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in milk. Bring to a boil stirring until thickened to desired consistency. Whisk in Parmesan cheese. 

Spoon ½ of sauce into bottom of baking dish. On work surface divide seafood mixture and stuff on prepared pasta. Place in baking dish. Top with remaining sauce. Place any remaining stuffing on top of stuffed pasta. Cover; bake 15 minutes until heated through and bubbly.

Switch oven to broil. Remove cover and broil until golden brown. Serves 3-4.