Creamy Scallop Lasagna

Recipe by Julesong
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Melt 1 tablespoon butter in a large saute pan over medium-high heat.
  • Add the mushrooms and cook until golden, about 5 minutes.
  • Reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes.
  • Transfer the mushroom mixture to a bowl and set aside.
  • Do not rinse out this pan- we're going to use it again in the upcoming steps.
  • Rinse the scallops under cold water, then pat dry with a paper towel and season with the white pepper.
  • Increase the pan heat to medium-high and, in the previously-used pan, melt another 1 tablespoon butter.
  • Saute the scallops until just opaque, about 2 to 3 minutes.
  • Be careful to not overcook.
  • Season with salt and transfer to a strainer set over a bowl to let it drain.
  • Reserve drained liquid.
  • Cook the lasagna noodles according to package directions.
  • Drain, rinse immediately with cold water and then drain again.
  • Toss with 1 Tbsp olive oil and set aside.
  • Now to start the sauce!
  • Over medium heat melt the remaining butter in a saucepan.
  • Add the flour and cook, stirring constantly to keep it from browning.
  • Gradually add the chicken broth, cream, and vermouth.
  • Cook, stirring occasionally, until smooth and thickened, about 5 minutes.
  • As soon as sauce begins to boil, remove it from the heat.
  • Season with thyme and basil.
  • Stir in 1/4 cup of the reserved strained scallop juice.
  • Lightly spray the bottom of a 9x13-inch baking pan with pan spray.
  • Pour the half-and-half into the bottom of the baking pan.
  • Lay 4 noodles in a single layer in the pan.
  • Layer with 1/3 each of the mushroom mixture, scallops, and shredded cheeses.
  • Then coat with 1/3 of the sauce.
  • Repeat the process twice, ending with the sauce.
  • Sprinkle with grated Parmesan.
  • Cover pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
  • Remove from oven, cover, and let sit 15 minutes before serving.
  • Makes 6 servings.
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