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Lasagnette with Curried Shrimp and Scallops
Lasagnette di Gamberi al Curry
1 recipe Fresh Pasta Sheets Small Batch or 4-6 dry lasagna noodles
1 recipe Curry Sauce
1 Tablespoon Olive Oil
1 Tablespoon Butter
¾ pound medium Shrimp, peeled, deveined and cut into ½ inch pieces
¾ pound small Bay Scallops
2 Tablespoons Brandy
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
Truffle oil (optional)
½ cup diced fresh Tomato
1 Tablespoon chopped fresh Parsley
Fresh Pasta Sheets
Prepare the pasta sheets according to the directions. Prepare the curry sauce according to the directions.
Preheat the oven to 450 degrees. Lightly butter 6 individual sized gratin dishes.
Bring a large pot of salted water to boil. Fill a large bowl with ice water mixed with a few extra tablespoons of olive oil. Cut the fresh pasta sheets into pieces that neatly fit into the gratin dishes. (4" squares for round dishes or 3"x 5" rectangles for oval dishes) Cook the pasta squares a few at a time in the boiling water until just al dente- about 1 minutes. Scoop out the pasta pieces and immediately plunge in the ice water. Repeat with the remaining pasta. If you are using dry pasta, cook the whole pieces according to the instructions on the package and cut them into the correct shape after they have cooked and cooled. Drain the pasta well and lay flat on a baking sheet or tray. If you are stacking or storing the sheets for later use, be sure and brush or spray each piece with a little extra oil to prevent them from sticking together. Cover with plastic wrap until ready to use.
Heat the olive oil and butter in a large skillet or sauté pan over high heat. Toss in the shrimp and scallops and quickly sear. When the shellfish is evenly opaque or lightly browned, but not fully cooked, about 1 ½ minutes, pour on the brandy. Stir to dislodge any flavorful brown bits that may stick to the bottom of the pan. Remove the pan from the heat. Season the shellfish with salt and pepper. Be careful not to overcook the seafood at this point or it will be tough and dry in the finished dish.
Preheat oven to 450 degrees. To assemble the lasagnettes, spoon 2 tablespoons of the curry sauce in the bottom of each gratin dish. Place a piece of pasta on top of the sauce and cover with 2 heaping tablespoons of the seafood and juices. Drizzle each with another tablespoon of sauce. Repeat with the remaining ingredients, finishing with a final layer of pasta and the remaining curry sauce.
Bake the lasagnettes for about 10 minutes, until bubbly and lightly browned. Remove from the oven and let rest for 5 minutes to set up. Top each lasgnette with just a few drops of truffle oil, the diced tomatoes and a sprinkling of parsley. Serve hot.
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