Prep 0 mins
Cook 0 mins
- 2 lbs bay scallops or 2 lbs scallops
- 1⁄3 cup butter or 1⁄3 cup margarine (about)
- 1 cup green onion, chopped
- 1 clove garlic, minced or pressed
- 1⁄2 teaspoon fresh thyme leaves or 1⁄4 teaspoon dry thyme leaves
- 1⁄3 cup all-purpose flour
- 1 cup regular-strength chicken broth
- 1 cup whipping cream
- 1⁄2 cup dry vermouth or 1⁄2 cup dry white wine
- 1 (1/2 lb) package dry lasagna noodle
- 1⁄2 lb swiss cheese, shredded (2 cup)
- Rinse scallops well and drain, if using regular scallops, cut into 1/2-inch pieces.
- Melt 1 tablespoon butter in a 12 to 14-inch frying pan.
- Add onion, garlic and thyme; stir on medium-high heat for 1 minute. Add scallops; cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes.
- Remove from heat; pour scallops into a large strainer pos itioned over a bowl; let drain for 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; smoothly mix in broth, cream and vermouth.
- Return to high heat; bring to a boil, stirring and set aside. Fill a 4 to 5-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna to water 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; boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching.
- Mix juices with cream sauce. Line bottom of a 9 x 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 1 day, then bring to room temperature. Bake lasagna in a 350 degrees oven for 20 minutes.
- Remove foil and bake until cheese is golden, about 20 minutes longer.
- Let stand 15 minutes to firm before cutting; lift out portions with a wide spatula.
- Makes 12 servings as a first course, 6 as an entree.
I made this a week on Sunday. I love scallops so I am always looking for a new way to cook them. I did not care for this one though. I was way to creamy, heavy and cheesy for me, very rich. We could only handle eating a quarter of the lasagna. My family did not care for it at all. If you like a very heavy, cheesy flavored lasagna, you just might like this one.