SEA SHELLS IN SESAME GINGER, LEMONGRASS CRèME

Sea Shells In Sesame Ginger, Lemongrass Crème image

If necessary to re-heat pasta and sauce, I suggest you use the microwave for a few seconds.. Do not re heat the seafood in the microwave, just add the seafood to the heated shell mixture along with the broccoli.

Provided by cathy hazzard

Categories Seafood

Time 45m

Number Of Ingredients 16

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Ingredients

1 lb fresh sea scallops or frozen and thawed
1 lb large fresh shrimp or frozen and thawed. peeled and deveined
8 large cloves garlic, minced
4 Tbsp minced lemongrass
4 Tbsp fresh ginger, grated
2 Tbsp quality sesame oil
8 Tbsp butter
1 large lemon, juiced and zested
1 box jumbo pasta shells [12 ounces}
1 pkg frozen broccoli {steamer-microwave variety, 10-16 ounces}
1 dash(es) red pepper flakes
2 c whole milk or half and half {room temperature}
1/2 c chicken, vegetable or seafood stock
1/2 c dry white wine
6 Tbsp all purpose flour
SEA SHELLS SWIMMING IN LEMON SESAME GINGER CREME SNUGGLED WITH SHRIMP & SCALLOPS

Steps:

1. Prepare pasta shells as directed on package. Drain pasta well. Line shells individually on a cookie sheet so they won't stick together or tear. Cover with a damp paper towel until ready to fill.
2. Place the oil and 2 tablespoons of butter in a large sauté pan over medium-low heat. Let warm for 2 minutes then add the minced garlic, stirring often. Cook the garlic bits until golden. Line a plate with a paper towel. Remove garlic from pan onto lined plate. Using an additional paper towel pat the garlic dry to remove excess oil.
3. Using the same sauté pan, re-heat oil mixture over high heat until very hot. Stir in the lemongrass and ginger and a dash of red pepper flakes and sizzle for just a few seconds then place scallops in pan cook about 90 seconds on each side, edges will be golden. Pour half the lemon juice over the scallops let heat for 10 seconds and remove scallops from pan, allow to drain on paper towels. Next add shrimp to sauté pan, still on high heat { you will be working quickly}. Shrimp will turn pink on bottom side in 30 seconds, flip shrimp to reverse sides to finish cooking about another 30 seconds or until shrimp just begin to curl into the shape of the letter c. Do not over cook. Splash remaining lemon juice over shrimp in frying pan for the last ten seconds. Remove shrimp from pan and allow to drain on paper towel
4. 1. Remove sauté pan from burner for a few minutes to cool down. Return pan to stove top over medium heat and melt remaining 6 tablespoons of butter. Stir in flour with whisk until smooth. Continue stirring constantly until mixture is smooth and bubbly, about 2 minutes. Stir in milk, broth and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove Crème sauce from heat.
5. Steam broccoli in microwave, according to package directions.
6. 3. Spoon a little sauce into a large casserole dish or individual ramekins then place pasta shells in a single layer into each dish. Fill each shell with scallops, shrimp and broccoli and a tablespoon of sauce. Garnish with crispy garlic, lemon zest and any remaining sauce. Serve at once while still warm.