Sea Shells In Sesame Ginger, Lemongrass Crème

cathy hazzard


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.

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30 Min
15 Min
Stove Top


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



1Prepare 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.
2Place 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.
3Using 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
41. 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.
5Steam broccoli in microwave, according to package directions.
63. 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.

About Sea Shells In Sesame Ginger, Lemongrass Crème

Course/Dish: Pasta, Seafood
Main Ingredient: Seafood
Regional Style: Thai