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