Portobello Mushroom, Scallops And Goat Cheese Manicotti With Re

Directions

1. Portobello Mushroom, Scallops & Goat Cheese Manicotti w/ Red Pepper Coulis, (entire title)
2. For The Manicotti:Cook the manicotti shells using package directions till al dente. Drain and cold slightly.
3. Heat the extra virgin olive oil in a large skillet. Saute/fry the garlic, mushrooms and scallops over high heat for 2 to 3 min. Add in the wine.
4. Cook till the wine evaporates, stirring frequently. Remove from heat and let stand to cold slightly.
5. Mix the ricotta cheese, goat cheese, egg and basil in a small bowl. Stir in the scallop mix. Season with salt and pepper.
6. Spoon the mix into a pastry bag with no tip. Pipe into the manicotti shells. Arrange in a baking dish.
7. Bake, covered with foil, at 350 degrees for 10 min or possibly till heated through.
8. For The Coulis:Place the peppers in a 2-qt saucepan. Fill with water to cover.
9. Bring to a boil over high heat. Remove from heat and drain.
10. Process in a blender till pureed.
11. Combine with the sugar in a 2-qt saucepan. Simmer for 5 min. Season with salt and pepper.
12. To Assemble:Arrange the manicotti shells on a warmed serving plate. Top with the hot coulis.