This rich satisfying dish, adapted from a recipe given to me by a friend, is a family favorite. It's loaded with scallops, shrimp and crab in a creamy sauce.
What You Need:
(Makes: about 12 servings)
1 green onion, finely chopped
2 tablespoons of canola oil
2 tablespoons plus 1/2 cup of butter, divided
1/2 cup of chicken broth
1 bottle (8 ounces) of clam juice
1 pound of bay scallops
1 pound of uncooked small shrimp, peeled and deveined
1 package (8 ounces) of imitation crabmeat, chopped
1/4 teaspoon of white pepper, divided
1/2 cup of all-purpose flour
1 & 1/2 cups of milk
1/2 teaspoon of salt
1 cup of heavy whipping cream
1/2 cup of shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained
What to Do:
STEP 1) In a large skillet, sauté the onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4 to 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
STEP 2) In a large saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.
STEP 3) Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
STEP 4) Spread 1/2 cup white sauce in a greased 13 x 9 inch baking dish. Layer with three noodles; spread with half of the seafood mixture and 1 & 1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese.
STEP 5) Bake the lasagna, uncovered, at 350 degrees for 35 to 40 minutes or until golden brown. Let stand for 15 minutes before cutting.
STEP 6) Enjoy!
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