Cannelloni with scallops and zucchini

Name: Cannelloni with scallops and zucchini
Prep time: 30 min
Total time: 30 min
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons extra-virgin olive oil; 1 tablespoon thyme leaves; ¾ pound scallops, cut into ¼-inch cubes; 2 zucchini (about 12 ounces total), washed, trimmed, and cut into ¼-inch cubes; Salt; ½ cup any chicken or fish stock; ½ cup any chicken or fish stock; Pinch of cayenne pepper; Pasta Dough, cut into rectangles for cannelloni and cooked as directed; 1 tablespoon fresh lemon juice, or to taste; Freshly ground black pepper; 4 tablespoons butter; ½ cup heavy cream

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

These are finished with a creamy thyme butter. You can use shrimp instead of scallops—or in addition to them. Just make sure to cut the pieces quite small since they only cook during the brief oven time.

Ingredients

2 tablespoons extra-virgin olive oil
2 zucchini (about 12 ounces total),

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Preheat the oven to 450°F. Put the olive oil in a large skillet and turn the heat to medium-high. A minute later, add the zucchini, along with a big pinch of salt and 2 teaspoons of the thyme. Cook just until the zucchini begins to become tender, about 5 minutes.</