Seafood Cannelloni

Seafood Cannelloni
Photo by Rita Maas

Ingredients

  • ½ teaspoon black pepper
  • 2 fresh flat-leaf parsley sprigs
  • 1 cup dry white wine
  • 1 ½ teaspoons salt
  • ½ teaspoon fresh lemon juice
  • ½ cup fresh chives
  • 14 6- by 3-inch flat fresh or no-boil lasagne noodles (without curly edges)
  • + 13 more ingredients
    • 2 tablespoons Cognac
    • 1/3 cup shallot
    • 2 tablespoons carrot
    • 1 pound medium shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined
    • 1 pound sea scallops, tough muscle removed from side of each and reserved
    • 1 tablespoon seafood glaze
    • 1 cup heavy cream
    • 2 tablespoons celery
    • 1 teaspoon tomato paste
    • 5 tablespoons unsalted butter
    • 3 tablespoons all-purpose flour
    • 3 cups water
    • 1 3-quart flameproof rectangular casserole dish (about 13 by 9 inches; not glass)

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. Add tomato paste and cook, stirr...

View full recipe at Epicurious

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