SANDRA’S SEAFOOD OLYMPIA STUFFED JUMBO PASTA SHELLS
Sunday, January 12, 2014 by Unknown
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A delicate, creamy and exquisite scallop-shrimp-halibut olympia pasta entree that is bound to leave you speechless... |
This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.
Servings: (4) Individual Gratins
Prep: 10 Mins
Bake 25 Mins.
INGREDIENTS:
20 Jumbo Pasta Shells
¼ teaspoon sea salt
Sauce:
2 cups sour cream
2 cups mayonnaise
2 cup freshly grated Parmesan cheese
1 teaspoon old bay seasoning
Filling:
½ lb. fresh bay scallops, cut into ½” chunks
½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise
½ lb. skinless, boneless fresh halibut, cut into ½” chunks
¼ yellow bell pepper, finely chopped
½ teaspoon garlic granules
½ teaspoon onion granules
¼ teaspoon white pepper
1 tablespoon Italian parsley, finely chopped
1 cup canned, French fried onions
Garnish:
½ teaspoon paprika
1 green onion (green parts only), finely sliced
METHOD:
Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven). Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.
Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.
In a medium bowl, combine sauce ingredients.
Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes.
Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.
Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish.
Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown.
Garnish with paprika and sliced green onions; serve immediately. Enjoy!
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