by aargersi
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aargersi's Notes:
1 slice sourdough bread Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
1 large clove garlic Ask a question about this ingredient
8 jumbo pasta shells (the stuffing kind) Ask a question about this ingredient
1/2 cup marinara sauce plus a bit extra for the baking dish Ask a question about this ingredient
1 tablespoon creme fraiche Ask a question about this ingredient
1 teaspoon orange zest Ask a question about this ingredient
1 large basil leaf, chopped Ask a question about this ingredient
1 tablespoon Italian parsley, chopped Ask a question about this ingredient
a pinch of crushed red pepper (optional) Ask a question about this ingredient
8 bay scallops Ask a question about this ingredient
8 small shrimp, peeled and cleaned Ask a question about this ingredient
1/4 cup lump crab meat Ask a question about this ingredient
a squeeze of lemon Ask a question about this ingredient
a squeeze of orange Ask a question about this ingredient
Boil the pasta shells to al dente according to the directions.
Ask a question about this stepMeanwhile make the breadcrumbs. Whiz the bread in the processor until it is a coarse crumb. Saute over medium heat with the butter and garlic until just crisp.
Ask a question about this stepPreheat the oven to 375. Mix together the 1/2 cup marinara, creme fraiche, basil, parsley and orange zest. Add the red pepper if you opt in for spice.
Ask a question about this stepPut a little marinara in the bottom of your baking dish. Fill each shell with a spoon full of the mixture above, a bay scallop, a shrimp, and about a teaspoon of crab meat.
Ask a question about this stepArrange the shells in the baking dish, then sprinkle the breadcrumb over top. Squeeze a bit of lemon over and bake until the seafood is done (about 20 minutes).
Ask a question about this stepSqueeze a bit of orange over and serve!
Ask a question about this stepThanks! Let me know what you think! I am a big fan of the flavor combo (obviously :-)
What a fun, whimsical dish. Bet it tastes fabulous, too. Love your creativity.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
I gotta make this one. Looks great~