SHRIMP & SCALLOP STUFFED BELL PEPPERS

SHRIMP & SCALLOP STUFFED BELL PEPPERS image

Number Of Ingredients 11

3 large bell peppers
3/4 lb. raw shrimp (bay, or rough-chopped)
3/4 lb. raw scallops (bay or rough chopped)
3 Tbs olive oil
1 cup onion - fine julienne
3/4 cup fine chopped celery
1 cup coarse bread crumbs
1/4 cup white wine
1 cup grated Asiago cheese
1 Tsp. cajun spice
2 Tbs. fresh chopped parsley

Steps:

Preparing the Peppers Chop off stems, cut in half, lengthwise, remove seeds and veins. Parboil for 5-6 minutes. If you are preparing these in advance, then drop in cool water after boiling to avoid mushy peppers which will result from a longer cooking time. Set aside. Preparing the Shellfish In a bowl, briefly marinate shrimp, scallops in white wine and cajun spice. If you've chosen larger scallops and shrimp, they should first be rough-chopped into 1/2 inch chunks. Pre-cook the Stuffing Place olive oil in a large fry-pan over medium-low heat. Add onions and celery. Allow to cook for about 10 minutes. Turn up heat to medium. Add shrimp and scallops. Cook for an additional 5 minutes. Remove from heat, and stir in cheese and breadcrumbs, saving about 2 tablespoons of each to sprinkle over the tops of the peppers once they've been stuffed. Stuffing & Baking If cooking immediately, preheat oven to 450. Arrange pepper halves in a large glass pyrex dish. Stuff each half with fish mixture. Combine left-over breadcrumbs and cheese with parsley, and sprinkle over the tops of the peppers. Cook for 10 minutes at 450 to brown the tops. If you've prepared the peppers ahead of time and chilled them, cook at 350 for 45 minutes or until heated through.