Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

sea shells in sesame ginger, lemongrass crème

CATHYHAZZARD avatar
Recipe by
cathy hazzard
@CATHYHAZZARD

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.

yield 8 serving(s)
prep time 30 Min
cook time 15 Min
method Stove Top

Ingredients For sea shells in sesame ginger, lemongrass crème

  • 1 lb
    fresh sea scallops or frozen and thawed
  • 1 lb
    large fresh shrimp or frozen and thawed. peeled and deveined
  • 8 lg
    cloves garlic, minced
  • 4 Tbsp
    minced lemongrass
  • 4 Tbsp
    fresh ginger, grated
  • 2 Tbsp
    quality sesame oil
  • 8 Tbsp
    butter
  • 1 lg
    lemon, juiced and zested
  • 1 box
    jumbo pasta shells [12 ounces}
  • 1 pkg
    frozen broccoli {steamer-microwave variety, 10-16 ounces}
  • 1 dash
    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

How To Make sea shells in sesame ginger, lemongrass crème

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT