Instructions: Portobello Mushroom, Scallops & Goat Cheese Manicotti w/ Red Pepper Coulis, (entire title)

For The Manicotti:
Cook the manicotti shells using package directions until al dente. Drain and cool slightly.

Heat the olive oil in a large skillet. Saute the garlic, mushrooms and scallops over high heat for 2 to 3 minutes. Add the wine.

Cook until the wine evaporates, stirring frequently. Remove from heat and let stand to cool slightly.

Mix the ricotta cheese, goat cheese, egg and basil in a small bowl. Stir in the scallop mixture. Season with salt and pepper.

Spoon the mixture into a pastry bag with no tip. Pipe into the manicotti shells. Arrange in a baking dish.

Bake, covered with foil, at 350 degrees for 10 minutes or until heated through.

For The Coulis:
Place the peppers in a 2-quart saucepan. Fill with water to cover.

Bring to a boil over high heat. Remove from heat and drain.

Process in a blender until pureed.

Combine with the sugar in a 2-quart saucepan. Simmer for 5 minutes. Season with salt and pepper.

To Assemble:
Arrange the manicotti shells on a warmed serving plate. Top with the warm coulis.

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