Ingredients
- 1 green onion, finely chopped
- 2 Tbsp. vegetable oil
- 2 Tbsp. plus 1/2 cup butter or margarine divided
- 1/2 cup chicken broth
- 1 8 oz. bottle clam juice
- 1 # bay scallops
- 1 # uncooked small shrimp, peeled and deveined.
- 1 8 oz. pkg. imitation crabmeat chopped
- 1/4 tsp white pepper divided
- 1/2 cup flour
- 1 1/2 cup milk
- 1/2 tsp salt
- 1 cup whipping cream
- 1/2 cup shredded parmeson cheese divided
- 9 lasagna noodles cooked and drained
Preparation
Step 1
In a large skillet, saute onion in oil and 2 Tbsp butter until tender. Stir in broth and clam juice, bring to a boil. Add scalloops, shrimp, crab,and 1/8 tsp pepper, return to a boil. Reduce heat; simmer, uncovered for 4 to 5 minutes or until shrimp turns 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 parmeson cheese. Stir 3/4 cup white sauce into the seafood mixture.Spread 1/2 cup white sauce in a greased 9x13 pan. Top with three noodles; spread with half of seafoood mixture and 1 1/4 sauce. Repeat layers. Top with remaining noodles, sauce, and parmeson. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until golden brown. Let stand for 15 minuttes before cutting. Yield: 12 servings