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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 12 |
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This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the crown jewel in my repertoire of recipes. Ingredients:
1 green onion, finely chopped |
2 tablespoons canola oil |
2 tablespoons plus 1/2 cup butter, divided |
1/2 cup chicken broth |
1 bottle (8 ounces) clam juice |
1 pound bay scallops |
1 pound uncooked small shrimp, peeled and deveined |
1 package (8 ounces) imitation crabmeat, chopped |
1/4 teaspoon white pepper, divided |
1/2 cup king arthur unbleached all-purpose flour |
1-1/2 cups 2% milk |
1/2 teaspoon salt |
1 cup heavy whipping cream |
1/2 cup shredded parmesan cheese, divided |
9 lasagna noodles, cooked and drained |
Directions:
1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
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.
3. Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture.
4. Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top 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.
5. Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
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