Seafood Casserole w/ Pink Lentil Curry & Pineapple

Jeff shares his recipe at the Huntsville 2011 Girlfriends Getaway Weekend

Ingredients:                                    Serves 6
2-3 cloves garlic, minced
1 tsp dried basil
½ tsp dried oregano
12 scallops
18 uncooked shrimp, remove the tail & shells (21-25 count)
Half a turnip, cut into matchsticks
1 red onion, chopped
3 ounces mushrooms, quartered
1 each, green, red, & yellow pepper, chopped
1 zucchini, chopped
1 cup Pink Lentils, par cooked according to directions on package
3 cups vegetable stock (may use quality store bought)
6 Tablespoons curry paste or powder
1 tbsp. olive oil
1/ 2 cup golden raisins
1/2 cup diced fresh pineapple
1-ounce almonds sliced,
1& 1/2 ounces shredded sweet coconut
Fresh mint to garnish
Store bought Mango Peach chutney

Method
Preheat oven to 400 F. 
Cook lentils & set aside.
In a container or jar with a lid combine the vegetable stock with 2-3 tbsp of flour and shake vigorously, creating a 'slurry'.  Pour the slurry into a skillet and whisk constantly over medium heat until thickened about 10 minutes.

Heat a large ovenproof skillet on medium-high, add oil, vegetables and herbs and sauté until onions soften, add garlic, scallops and shrimp and continue to sauté until shrimp turns white sauté, 1- 2 minutes. (careful not to overcook)
Add the vegetable slurry, lentils, curry, pineapple and raisins and cook for 3 minutes. Pour into casserole dish; sprinkle with coconut and almonds. Cover and put into hot oven and bake for approx. 20-25 minutes.  Remove cover and bake for an additional 10 minutes.  Garnish with fresh mint. Let casserole sit for 10 minutes before serving.  Serve with Mango Peach chutney as an accompaniment. Thai fragrant rice goes well with this casserole.


For many more of Jeff’s recipes visit www.jeffcooking.com