BUFFALO, NY - Chef Steve from Francesca's prepares seafood manicotti
1 bundle Green Onions
1 lbs Shrimp
½ lbs scallops
½ lbs Crawfish tails
2 cups Heavy cream
Salt & Pepper
4 oz. of cream sherry
Finely dice a vidalia onion into 1/8 inch-thick pieces. Sautee onion in a pan along with half of the shrimp, scallops and crawfish until fried, then glaze with cream sherry until carmelized. Add heavy cream once the mixture has reduced and the alcohol is burned off. Combine the other half of the seafood with ricotta cheese, then place on sheet of pasta and roll tightly to create manicotti. Slice in half diagonally and bake for about five minutes.
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