SANDRA’S SEAFOOD-OLYMPIA STUFFED JUMBO PASTA SHELLS

A delicate, creamy and exquisite

scallop-shrimp-halibut olympia pasta entree that

is bound to leave you speechless...

This recipe was inspired by my sister in law Chantil’s Halibut Olympia recipe that our family adores.

Servings: (4) Individual Gratins

Prep: 10 Mins

Bake 25 Mins.

INGREDIENTS:

20 Jumbo Pasta Shells

¼ teaspoon sea salt

Sauce:

2 cups sour cream

2 cups mayonnaise

2 cup freshly grated Parmesan cheese

1 teaspoon old bay seasoning

Filling:

½ lb. fresh bay scallops, cut into ½” chunks

½ lb. fresh shrimp, peeled and deveined, then cut in half lengthwise

½ lb. skinless, boneless fresh halibut, cut into ½” chunks

¼ yellow bell pepper, finely chopped

½ teaspoon garlic granules

½ teaspoon onion granules

¼ teaspoon white pepper

1 tablespoon Italian parsley, finely chopped

1 cup canned, French fried onions

Garnish:

½ teaspoon paprika

1 green onion (green parts only), finely sliced

METHOD:

Add water into a 6 qt. pot and bring to boil, add salt and pasta and cook for 10 minutes, just until al dente so the shells are easier to fill (as they will continue to cook in the oven).  Drain shells in a colander, then place them upside down on a foil-lined baking sheet to further drain any additional water.

Preheat oven to 350 degrees. Spray 4 individual gratin dishes, and set aside.

In a medium bowl, combine sauce ingredients.  

Spread a 2 heaping teaspoons of sauce in each gratin dish, and spread evenly over bottom of dishes. 

Add filling ingredients to a medium bowl, including folding in 1/3 of the remaining sauce until combined. Set remaining sauce aside.

Fill each of the pre-cooked pasta shells with about 1 heaping tablespoon of the seafood mixture, and place shells filling side up in gratin dishes on top of sauce; adding 5 shells per gratin dish. 

Generously top filled shells equally in gratin dishes with remaining sauce. Bake for 25 minutes, until golden brown. 

Garnish with paprika and sliced green onions; serve immediately. Enjoy!

SANDRA'S INDIVIDUAL DUAL POTATOES AU GRATIN

These potatoes are a perfect marriage together flavor-wise
~ It's a beautiful thing ~

Servings: (2)
Prep: 15 Mins. |
Par-Boil: 5 Mins. |
Bake: 35 to 45 Mins. |
Stand: 15 Mins.

Posted by Sandra

INGREDIENTS

1 medium sweet potato, peeled, and sliced 1/8” thick
1 medium russet potato, peeled, and sliced 1/8” thick

2 green onions, sliced

1 cup milk

1 tablespoon rice flour (or all-purpose flour)

Laying out ingredients beforehand

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon dry marjoram

Kosher salt and ground pepper, to taste

½ cup monterey jack cheese, grated

½ cup sharp cheddar cheese, grated

2 tablespoons cold butter, cut into small cubes

***Optional sautéed additions:
-- 3 pre-cooked smoked ham slices
-- 6 zucchini slices

-- 6 yellow pepper slices
--Kosher salt and ground pepper, to taste

METHOD

Preheat oven to 350 degrees. Prepare two individual ovenproof gratin dishes, sprayed with baking spray (or a 9”x9x2” square casserole dish), and set aside. Prepare two baking sheets, lined with tin foil, then paper towels, and set aside. Cut up the cold butter, and store in a small bowl in refrigerator.

Using a mandolin or a knife, slice the potatoes 1/8” thick and place in a pot, cover with cold water, and add ½ teaspoon kosher salt, and 1 teaspoon oil, and bring to boil. Gently stir potatoes to prevent them from sticking together, and par-boil for 3 minutes. Drain potato slices in a colander, and using tongs place the hot potato slices by their respective color on separate prepared baking sheets to drain (and so they don’t stick together), and set aside.

To prevent sticking together

Meanwhile, whisk the milk in the measuring cup, with the rice flour, garlic powder, marjoram, and kosher salt and ground pepper, to taste. In a separate small bowl, combine the two shredded cheeses. Slice the green onions, and set aside.

The first alternating layer of potatoes

Arrange the sliced potatoes in the gratin dishes by alternately placing ½ of them in the bottom, then sprinkle with 1/2 of the butter cubes, green onions, milk, and mixed cheeses equally, then repeat with a final layer.

Remove the foil from one baking sheet, and replace it with a new sheet. Place the gratin dishes atop and bake for 35 to 45 minutes, until potatoes are tender when poked with a paring knife. Remove from oven and let stand for 15 minutes.

Gratin dishes ready for the oven

Meanwhile (if making the optional additions) heat 1 teaspoon of olive oil a large nonstick skillet to medium-high heat, and saute the listed ingredients, for about 3 minutes until veggies are crisp-tender.

To serve, using mitts place the hot gratin dishes onto heatproof serving plates, and surround each with sautéed ham slices and vegetables. – Enjoy.

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Tip:  Once these are assembled  they can be stored, covered, in the refrigerator several hours before baking if you decide to make them ahead of time...just be sure to let them reach room temperature 30 minutes prior to placing in oven.

SANDRA'S INCREDIBLE INDIVIDUAL SCALLOPS GRATIN

You'll want to savor every 
single succulent bite...

Individual Servings: (4)
Prep: 5 Mins. |
Bake: 5 to 7 Mins.

Posted by Sandra

INGREDIENTS

***Alaska Bay scallops:
2 pounds bay scallops
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon old bay seasoning
2 tablespoons butter, melted
1 tablespoon lemon juice

***Gratin:
2 tablespoons italian seasoned breadcrumbss
2 tablespoons canned french fried onions, finely chopped
2 tablespoon parmesan cheese, grated
2 tablespoons butter, melted
1 teaspoon lemon juice
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground pepper
1 tablespoon fresh parsley, chopped
¼ teaspoon paprika

***Garnish:
--lemon wedges

METHOD

Preheat oven to 425 degrees. Butter 4 individual ovenproof gratin dishes, and set aside.

Rinse scallops, and thoroughly pat dry with paper towels. Place scallops in 4 prepared gratin dishes in a single layer. Combine the remaining ingredients in a small bowl, and brush over scallops. Combine the gratin ingredients in another small bowl, and sprinkle atop scallops. Lightly sprinkle each with fresh parsley, and paprika. Bake for 5 to 7 minutes, just until gratin topping starts to turn golden and scallops are opaque-do not overcook. Remove from oven, and place hot gratin dishes on 4 individual heatproof plates, with lemon wedges. – Enjoy!


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Tips: I served mine with toasted and lightly buttered whole-wheat triangles, and a slice of watermelon along side for dessert ;-)  I too sometimes substitute out the french fried onions, with two strips of freshly browned crispy bacon broken into crumbles.


Also, if you are using larger 'sea' scallops, increase baking time to 10 to 12 minutes.

SANDRA'S HAM and POTATOES AU GRATIN

A splendid side dish to add to any entree, 
or to take to a get-together...

Servings: (4)
Prep Time: 15 Mins. |
Cook Time: 45 Mins.

Posted by Sandra

INGREDIENTS

4 cups red potatoes (*par-cooked in microwave to speed baking time)
½ yellow onion, chopped
6 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
2 cups medium shredded cheddar cheese
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon ground mustard powder
½ teaspoon salt
¼ teaspoon freshly ground pepper
1-1/2 cups cooked ham, cut into ½” cubes

***Topping (Halfway through cooking)
¼ cup panko breadcrumbs
2 tablespoons parmesan cheese
½ teaspoon paprika
1 tablespoon, butter melted

METHOD

*Carefully pierce the whole-unpeeled red potatoes with a knife, and place on glass pie plate and microwave on high for 5 minutes to par-cook them, and set aside to cool.

Meanwhile, in a saucepan melt butter over medium-heat; stir in onions and saute until translucent, add flour and continue (switching to a whisk, and whisking constantly for 1 minute so flour flavor cooks out.) Gradually add milk; whisking until mixture thickens and bubbles. Add cheese, garlic powder, paprika, ground mustard, and salt and pepper; stirring until the cheese melts, and then remove from heat.

Preheat oven to 375 degrees.

Cut the unpeeled par-baked red potatoes into ½” cubes, and place them with the cubed ham into an oil-sprayed 9”x13” baking dish (placed over a foil-lined baking sheet in case of potential drippings). Pour sauce over potato mixture and fold gently to combine.

Cover dish with foil, and bake for 30 minutes. Meanwhile, mix the topping ingredients in a small bowl. Remove baking dish from oven after 30 minutes, and sprinkle with topping mixture, and then return to oven, uncovered, and continue baking for 15 final minutes.

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--TIP: This is an entree in itself, which I like to serve with a garden salad alongside.