Name: Seafood Cannelloni
Cook time: 1 3/4 hr
Total time: 3 1/2 HR
Yield: Makes 6 servings
Ingredients: 1/3 cup finely chopped shallot; 2 tablespoons finely chopped carrot; 2 tablespoons finely chopped celery; 1 lb medium shrimp in shells (31 to 35 per lb), peeled, reserving shells, and deveined; 1 lb sea scallops, tough muscle removed from side of each and reserved; 5 tablespoons unsalted butter, softened; 1 teaspoon tomato paste; 1 cup dry white wine; 3 cups water; 1 tablespoon seafood glaze* (optional); 2 fresh flat-leaf parsley sprigs; 3 tablespoons all-purpose flour; 1 cup heavy cream; 1/2 teaspoon fresh lemon juice, or to taste; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper; 2 tablespoons Cognac; 1/2 cup finely chopped fresh chives; 14 (6- by 3-inch) flat fresh or no-boil lasagne noodles (without curly edges); a 3-quart flameproof rectangular casserole dish (about 13 by 9 inches; not glass)

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Seafood CannelloniRita Maas

We have given no-boil lasagne noodles as an alternative to fresh because regular dried lasagne noodles often have curly edges and are too thick.

Active time: 1 3/4 hr Start to finish: 3 1/2 hr

Cooks' note:

• Casserole can be assembled (but not baked or broiled) 4 hours ahead and chilled, covered with foil. Let stand at room temperature 20 minutes before baking.

Recipe notes

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