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Ingredients
- 8 x manicotti shells
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. garlic, minced
- 5 x portobello mushrooms, coarsely minced
- 1 lb Calico Bay scallops
- 1/2 c. white wine
- 8 ounce ricotta cheese
- 8 ounce goat cheese
- 1 x egg, beaten
- 1 Tbsp. minced fresh basil
- Â Â Salt and pepper, to taste
- 8 x red bell peppers, seeded, coarsely
- Â Â minced
- 2 Tbsp. sugar
- Â Â Salt and pepper, to taste
Directions
- Portobello Mushroom, Scallops & Goat Cheese Manicotti w/ Red Pepper Coulis, (entire title)
- For The Manicotti:Cook the manicotti shells using package directions till al dente. Drain and cold slightly.
- Heat the extra virgin olive oil in a large skillet. Saute/fry the garlic, mushrooms and scallops over high heat for 2 to 3 min. Add in the wine.
- Cook till the wine evaporates, stirring frequently. Remove from heat and let stand to cold slightly.
- Mix the ricotta cheese, goat cheese, egg and basil in a small bowl. Stir in the scallop mix. Season with salt and pepper.
- Spoon the mix into a pastry bag with no tip. Pipe into the manicotti shells. Arrange in a baking dish.
- Bake, covered with foil, at 350 degrees for 10 min or possibly till heated through.
- For The Coulis:Place the peppers in a 2-qt saucepan. Fill with water to cover.
- Bring to a boil over high heat. Remove from heat and drain.
- Process in a blender till pureed.
- Combine with the sugar in a 2-qt saucepan. Simmer for 5 min. Season with salt and pepper.
- To Assemble:Arrange the manicotti shells on a warmed serving plate. Top with the hot coulis.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 4 servings | |
| Calories 517 | |
| Calories from Fat 295 | 57% |
| Total Fat 33.28g | 42% |
| Saturated Fat 14.31g | 57% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 299mg | 12% |
| Potassium 1045mg | 30% |
| Total Carbs 28.18g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 17.35g | 12% |
| Protein 23.05g | 37% |
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