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WHITE WINE SEAFOOD LASAGNA




Source of Recipe


Posted by Joe (Gardenguru)---- CF


List of Ingredients




Joe's Seafood lasagne is rich, and super elegant. You can use any combination of seafood you like, really, and it can be made ahead.


Makes 6 good portions; 8 for the smaller ones

2 pounds bay scallops
1/3 cup butter
1 cup green onion -- chopped
1 clove garlic -- minced
1/4 teaspoon thyme -- dried
1/3 cup all-purpose flour
1 cup chicken broth -- regular strength
1 cup whipping cream
1/2 cup dry white wine
8 ounces lasagna noodles
1/2 pound crab meat -- cooked, shredded
1/2 pound swiss cheese -- shredded

Rinse scallops well and drain; if using regular scallops, cut into 1/2-inch pieces.

Melt 1 tablespoon of the butter in a 12- to 14-inch frying pan. Add onion, garlic, and thyme; stir on medium-high heat for 1 minute.

Add scallops and cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes. Remove from heat and pour scallops into a large strainer positioned over a bowl; let drain 20 to 30 minutes.
In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. Remove from heat and smoothly mix in broth, cream, and wine. Return to high heat and bring to a boil, stirring. Set aside.

Fill a 4 to 5-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna noodles and boil, uncovered, until tender to bite, about 10 minutes; drain. Rinse lasagna with cold water until cool; drain again and set aside.

Pour scallop juices into a 1- to 1-1/2-quart pan and boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching. Mix juices and crab meat with cream sauce.
Line the bottom of a 9- by 12-inch buttered baking pan or dish with 1/3 of the lasagna noodles. 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.

Cover pan with a lid or foil; if made ahead, chill up to one day, then bring to room temperature. Bake lasagna in a 350 F oven for 20 minutes. Remove foil and bake until cheese is golden, about 20 minutes longer. Let stand 15 minutes before cutting; lift out portions with a wide spatula. Makes 12 servings as a first course, 6 as an entree.



Recipe