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Lill Brothers Fish Merchants Est 1855 Wholesale Fresh / Frozen Fish and Seafood. 64 ST. JAMES MARKET, ESSEX STREET, BRADFORD, WEST YORKSHIRE, BD47PQ Tel: 01274 730300 Local Home Delivery call today
Carb Grams Per Serving: 32
Makes: 4 Servings

Serving Size: 3 shells each


  • 6 ounces fresh or frozen sea scallops
  • Nonstick cooking spray
  • 12 dried jumbo shell macaroni
  • 1 cup canned no-salt-added diced tomatoes, drained
  • 1/2 cup chopped onion (1 medium)
  • 1/2 teaspoon finely shredded lemon peel (set aside)
  • 1 tablespoon lemon juice
  • 1 tablespoon snipped fresh oregano
  • 1/4 teaspoon black pepper
  • 4 teaspoons capers, rinsed and drained
  • 1 6 – ounce can crabmeat, drained, flaked, and cartilage removed
  • 1/2 cup finely chopped red sweet pepper (1 small)
  • 1/3 cup fat-free ricotta cheese
  • 1/4 cup snipped fresh Italian (flat-leaf) parsley
  • 2 egg yolks
  • 1/2 cup shredded part-skim mozzarella cheese (2 ounces)
  • 2 tablespoons fat-free sour cream
  • 1/2 teaspoon dried Italian seasoning, crushed
  • 1 tablespoon snipped fresh Italian (flat-leaf) parsley



  1. Thaw scallops if frozen. Rinse scallops; pat dry with paper towels. Set aside. Preheat oven to 375 degrees F. Coat a 2-quart baking dish with cooking spray; set aside.
  2. Cook pasta according to package directions, except omit salt and add scallops for the last 2 minutes of cooking; drain. Cut scallops into small pieces; set aside.
  3. In a food processor or blender combine tomatoes, onion, lemon juice, oregano, and 1/8 teaspoon of the black pepper. Cover and process or blend until smooth. Transfer tomato mixture to a medium saucepan. Stir in capers. Bring just to boiling.
  4. Meanwhile, in a medium bowl combine cooked scallops, crabmeat, sweet pepper, ricotta, and the 1/4 cup parsley. Add egg yolks, 1/4 cup of the mozzarella cheese, the sour cream, Italian seasoning, shredded lemon peel, and the remaining 1/8 teaspoon black pepper. Stir to combine. Carefully spoon seafood mixture into the cooked pasta shells.
  5. Place stuffed shells in the prepared baking dish. Spoon tomato mixture over stuffed shells. Top with the remaining 1/4 cup mozzarella cheese. Bake about 20 minutes or until cheese is melted and shells are heated through. Sprinkle with the 1 tablespoon parsley.


Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 285 cal., 6 g total fat (3 g sat. fat), 144 mg chol., 512 mg sodium, 32 g carb. (3 g fiber, 6 g sugars), 23 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Vegetables (d.e): 2; Lean Meat (d.e): 2.5

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