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Home -> Main Dishes -> Casseroles
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 tbsp. olive oil 2 cups sliced fresh mushrooms 1 stalk celery, chopped 2 medium cloves garlic, peeled and minced 1/2 pound fresh scallops, tough side muscle removed 1/2 tsp. seafood seasoning 1/2 pound chopped imitation crab 1/4 pound small cooked shrimp 1 cup chicken broth 1 tbsp. white wine 1 tsp. lemon juice 1 tsp. Worcestershire sauce 1 tbsp. cornstarch 2 tbsp. water 1 1/2 cups medium pasta shells, cooked 2 green onions, chopped 1/4 cup chopped fresh parsley leaves
Directions
Heat oil in a large skillet over medium high heat. Add mushrooms, celery and garlic and cook, stirring, 1 minute. Reduce heat to medium. Stir in scallops and seafood seasoning. Cover and cook 2 minutes. Using a slotted spoon, transfer scallops to a medium bowl. Stir in imitation crab and shrimp. Add chicken broth, wine, lemon juice and Worcestershire to skillet and heat to a boil. Stir together cornstarch and water in a small bowl until smooth. Stir cornstarch mixture into skillet. Cook, stirring, about 2 minutes until sauce is thickened. Add seafood mixture to skillet along with cooked pasta and green onions. Cover and cook 2 minutes until heated through. Sprinkle parsley over and serve.
Serves 6.
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