Seafood Cannelloni

Ingredients

• 1 cup dry white wine
• 1 3-quart flameproof rectangular casserole dish (about 13 by 9 inches; not glass)
• 1 tablespoon seafood glaze
• ½ teaspoon black pepper
• 1 ½ teaspoons salt
• ¹/₃ cup shallot
• 2 tablespoons carrot
• + 13 more ingredients
• • 2 tablespoons celery
  • 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 teaspoon tomato paste
  • 3 cups water
  • 5 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup heavy cream
  • ½ teaspoon fresh lemon juice
  • ½ cup fresh chives
  • 14 6- by 3-inch flat fresh or no-boil lasagne noodles (without curly edges)
  • 2 fresh flat-leaf parsley sprigs
  • 2 tablespoons Cognac

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