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Black Rock Seaport Seafood Lasagna




Source of Recipe


Internet


List of Ingredients




1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter or margarine, 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 all-purpose flour
1-1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained


Recipe



In a large skillet, sauté 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 4-5 minutes or until shrimp turn pink and
scallops are firm and opaque, stirring gently. Drain, reserving cooking
liquid; set seafood
mixture aside.
In a 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. Remove from the heat; stir in cream and 1/4
cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-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 Parmesan. Bake, uncovered, at 350° for 35-40 minutes or until golden
brown. Let stand for 15 minutes before cutting. Yield: 12 servings.