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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 lbs bay scallops or 2 lbs scallops |
1/3 cup butter or 1/3 cup margarine (about) |
1 cup green onion, chopped |
1 clove garlic, minced or pressed |
1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dry thyme leaves |
1/3 cup all-purpose flour |
1 cup regular-strength chicken broth |
1 cup whipping cream |
1/2 cup dry vermouth or 1/2 cup dry white wine |
1 (1/2 lb) package dry lasagna noodle |
1/2 lb swiss cheese, shredded (2 cup) |
Directions:
1. Rinse scallops well and drain, if using regular scallops, cut into 1/2-inch pieces.
2. Melt 1 tablespoon butter in a 12 to 14-inch frying pan.
3. Add onion, garlic and thyme; stir on medium-high heat for 1 minute. Add scallops; cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes.
4. Remove from heat; pour scallops into a large strainer pos itioned over a bowl; let drain for 20 to 30 minutes.
5. In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color.
6. Remove from heat; smoothly mix in broth, cream and vermouth.
7. Return to high heat; bring to a boil, stirring and set aside. Fill a 4 to 5-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna to water and boil, uncovered, until tender to bite, about 10 minutes; drain.
8. Rinse lasagna with cold water until cool; drain again and set aside. Pour scallop juices into a 1 to 1 1/2-quart pan; boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching.
9. Mix juices with cream sauce. Line bottom of a 9 x 12-inch buttered baking pan or dish with 1/3 of the lasagna noodles.
10. Spread noodles with 1/3 of the sauce; top with 1/3 of the scallops, then with 1/3 of the cheese. Repeat layers twice more, ending with cheese on top.
11. Cover pan with a lid or foil; if made ahead, chill up to 1 day, then bring to room temperature. Bake lasagna in a 350 degrees oven for 20 minutes.
12. Remove foil and bake until cheese is golden, about 20 minutes longer.
13. Let stand 15 minutes to firm before cutting; lift out portions with a wide spatula.
14. Makes 12 servings as a first course, 6 as an entree.
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