Saturday, April 4, 2009

Shrimp and Scallop Lasagna

This is a variation of a Paula Deen recipe on the Food Network ( I tried the measurements she recommends and have changed it slightly. I prefer more meat than just sauce between the pasta layers, so I have adjusted the white seafood sauce with more of the meat so you can really stuff the lasagna full of the good stuff---the seafood. For all those that aren't such a fan of seafood I have to say this is very mild tasting.. and the fresher the scallops and shrimp you get the less seafood taste it will have.


2 boxes whole grain lasagna noodles (Regular pasta noodles can be used.. I like the nutty flavor the whole grain pasta gave the dish)
4 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
4 tablespoons all-purpose flour
3 cups half-and-half
1 1/4 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound sea scallops, cut in half or quartered if very large
1 pound medium shrimp, peeled and deveined
2/3 cup grated Parmesan

Preheat the oven to 375 degrees F. Spray a 13 by 10-inch casselrole dish with vegetable oil cooking spray. (I also made a mini dish in a small casserole dish for Dave to take to work the next day with the leftovers---if you have any)
In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside. ---remember they will cook when you bake as well so don't over cook the noodles.

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more (watch your temp so your garlic doesn't burn). Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan withnoodles edge to edge or slightly overlapping until layer is complete(you might need to cut some to make them all fit depending on what size noodles you purchased. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer more noodles over the top of the seafood, 1/3 of the sauce, and remaining seafood. Cover with one more layer of noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce and try to save enough sauve to really cover it good.) Tuck in any edges of the noodles so they're all coated with sauce. Top with the a generous serving of Parmesan.

NOTE: you might want to add in another layer if you have enough sauce and seafood.. you can never have too much seafood and scallops right?

Bake for 20 to 25 minutes, uncovered, until bubbly and the cheese on top starts to get golden brown and yum yum. Allow to sit for 10 minutes before slicing.

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