Crab & Scallop Cannelloni with Cauliflower Puree

With a creamy cauliflower puree on the side, this dish combines the delicate flavors of crab and scallops wrapped in soft lasagna sheets. This seafood dish is elegant and would be great for a fancy dinner at home or a special event.

Ingredients:

• 150g crab meat
• 150g scallops, chopped
• 6 lasagna sheets
• 1 small cauliflower, cut into florets
• 200ml milk
• 50g butter
• 2 cloves garlic, minced
• 50g grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

Preheat the oven to 180C 350F

Cook lasagna sheets according to package instructions until al dente

Drain and set aside

Steam cauliflower florets until tender, then transfer to a blender

In a saucepan, melt butter over medium heat

Add minced garlic and saut until fragrant

Add milk to the saucepan and bring to a simmer

Pour the milk mixture into the blender with the cauliflower

Blend until smooth and creamy

Season with salt and pepper to taste

In a mixing bowl, combine crab meat and chopped scallops

Season with salt and pepper

Lay out lasagna sheets and divide the seafood mixture evenly among them

Roll up the sheets to form cannelloni

Spread a thin layer of cauliflower puree on the bottom of a baking dish

Arrange the stuffed cannelloni in the baking dish

Top with the remaining cauliflower puree

Sprinkle grated Parmesan cheese over the top

Bake in the preheated oven for 20-25 minutes, or until the cannelloni are heated through and the top is golden brown

Garnish with chopped parsley before serving