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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.

 

 

 


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