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Ingredients:

 

• 18 dry jumbo pasta shells, cooked al dente
• 3 Tbsp olive oil
• 4 oz scallops
• 4 oz crab
• 6 oz shrimp
• 1/4 cup or 50 ml butter
• 1/4 cup or 50 ml green onion, chopped
• 1/4 cup or 50 ml green pepper, minced
• 1 cup or 250 ml mushrooms, minced
• 1/4 cup or 50 ml flour
• 1 cup or 250 ml milk
• 1/4 cup or 50 ml dry white wine
• 1 Tbsp or 15 ml lemon juice
• 1 tsp. or 5 ml salt
• 1/4 tsp. or 1 ml pepper
• 4 cups or 1 litre tomato sauce
• 4 cups or 1 litre bechamel sauce

 

Directions:

 

• Cook the pasta shells in boiling salted water until they are al dente. Drain and sprinkle lightly with olive oil to prevent them from sticking.

 

Stuffing:

 

• In a skillet heat olive oil and saute scallops. When liquid released by scallops has evaporated, add crab and shrimp and season with salt and pepper. Set aside

 

• Melt butter in a saucepan and saute green onion, green pepper and mushrooms for two minutes. Stir in flour, then slowly add milk, stirring constantly over medium heat until thickened. Add wine, lemon juice, salt and pepper. Add the seafood and remove from heat.

 

• Using a spoon, fill the pasta shells with the seafood mixture. Line a baking dish with tomato sauce or bechamel sauce and place the pasta shells open side up and cover with the rest of the tomato sauce and bechamel sauce.

 

• Bake uncovered for 20 minutes at 350 F or until the sauce is boiling evenly. Serve hot.

 

 

~Recipe courtesy of Gianni Ceschia of Culinary Studios 2000. Visit www.culinary2000.com for more information.