Mediterranean Sea Bake
From jo_jo_ba 16 years ago
- 60 minutes to make
- Serves 8
Based on a recipe from this site’s very own Jackmuldoon, this all-in-one pasta and seafood bake is loaded with Mediterranean flavours from the peppers, eggplant and lemon dancing throughout a white wine and tomato sauce. Read more Jack asked me to make this lower in sodium and something I could enjoy that he could have made, so I hope I do him proud with this! Thanks to Eggchef for his inspiration and help! See less
Ingredients
- 12 oz uncooked spiral or shell pasta (whole grain preferred) shopping list
- 1 tsp olive oil shopping list
- 1 large white onion, sliced shopping list
- 2 yellow bell peppers, cut into strips shopping list
- 2 red bell peppers, cut into strips shopping list
- 1 medium zucchini, sliced into rounds shopping list
- ½ eggplant, peeled and chopped shopping list
- 1 quart white button mushrooms, sliced shopping list
- 1 ½ cups dry white wine shopping list
- 1 28 oz can crushed tomatoes shopping list
- 1 Tbsp. oregano shopping list
- 1 Tbsp basil shopping list
- ½ Tbsp garlic powder shopping list
- ½ Tbsp lemon zest shopping list
- 2 (200g) packages Clover Leaf seafood Delectables, flake crab style shopping list
- 32 large dry sea scallops shopping list
- 3 Tbsp lemon pepper shopping list
How to make it
- Preheat oven to 350F. Lightly grease a 9x13 glass dish.
- Cook pasta in salted water about 4 minutes. Pasta should be firm. Drain and set in the baking dish.
- Heat olive oil in a large sauté pan over medium-high.
- Add onion, peppers, zucchini and eggplant, and cook while stirring about 8 minutes.
- Add mushrooms and sauté 3 minutes.
- Remove all vegetables to the glass dish with the pasta.
- Deglaze the sauté pan with about ½ cup white wine, and pour liquid and browned pieces over the vegetables.
- Add the remaining wine, tomatoes, seasonings and imitation crab to the dish and stir well to blend sauce.
- Bake for 1 hour. Remove from oven and set aside.
- Heat a non-stick fry-pan over very high heat.
- Crust the scallops with lemon pepper.
- Place scallops, about 4-5 at a time, into the fry-pan and cook without moving them 20 seconds.
- Flip scallops and cook 20 seconds. Remove to glass dish.
- When all scallops have been seared, mix the pasta bake well to incorporate the scallops, and serve.
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