Ingredients: |
Ingredients: 1 small white onion, finely chopped
2 Tbsp oil
2 Tbsp plus 1/2 cup butter, divided
1/2 cup chicken broth
8 oz clam juice
1 lb frozen bay scallops (thawed in colander under water)
1 lb frozen uncooked shrimp, peeled and deveined (thawed in colander under H2O)
1 8 oz pkg crab (optional)
1/4 tsp white pepper
1 cup flour
1 1/2 cups milk
1/2 tsp salt
1 cup heavy cream
1/2 cup parmesan cheese
9 lasagna noodles, cooked (can use microwave container)
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Directions: |
Directions:In large skillet, saute onion in oil and 2 Tbsp butter until tender. Stir in broth and clam juice. Bring to a boil. Add scallops, shrimp, and crab (if using) and 1/8 tsp pepper. Return to a boil. Reduce heat. Simmer for 5 minutes until shrimp turns pink and scallops are firm and opaque, stirring gently. Drain and RESERVE liquid! Set aside.
In a large saucepan, melt remaining butter. Stir in flour until smooth. Combine milk with reserved cooking liquid. Add milk liquid gradually to saucepan. Add remaining pepper. Bring to a boil. Cook and stir until thickened, about 2 minutes.
Remove from heat and stir in cream and 1/4 cup parmesan cheese.
Preheat oven to 350. Spread 1/2 cup white sauce/seafood on bottom of pan. Add 3 noodles. Repeat layers til three layers of noodles.Sprinkle remaining Parmesan cheese on top of final layer. Bake uncovered for 35-40 minutes or until golden brown. Let stand 15 minutes before serving. |
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