Recipe

Shrimp And Scallop Lasagna Recipe

	Jamierose / All my dishes 2 years, 4 months ago For the seafood lovers, a twist on the classic lasanga. Add some nice warm garlic cheese biscuits and enjoy. *didn't know when posted, for this recipe was given to me, but it is indeed the one from Paula Deen. So all credit goes to her =) Prep:10m Cook:45m Servings:8	Jamierose
	shrimp scallop lasagna

Does this look good? Yeah! / Nope

Fans

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Ingredients

12 lasagna noodles (cooked and drained)

3 Tbs. unsalted butter

1 small onion finely chopped

2 cloves garlic, minced

3 Tbs. flour

2 ½ c. half and half

1 c. grated Romano

½ tsp. salt

¼ tsp. pepper

¾ lb. sea scallops, cut in half or quartered if large

¾ lb. med. Shrimp, peeled and deveined

½ c. grated Parmesan

Directions

Preheat oven to 375, spray a 13 by 10 inch pan with cooking spray

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes

Add the garlic and cook about 1 minute more.

Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.

When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well.

Add the salt and pepper and stir again.

Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink.

Turn off the heat

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.

Cover the bottom of the pan with 4 noodles, placing them side by side.

Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly

Layer 4 more noodles, 1/3 of the sauce, and remaining seafood.

Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.)

Tuck in any edges of the noodles so they're all coated with sauce

Top with the Parmesan

Bake for 20 to 25 minutes, uncovered, until bubbly.

Allow to sit for 10 minutes before slicing.

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Comments

debra47 2 years, 4 months ago said:
Looks like a great alternative to the standard lasagna dish!

mrspotatohead 2 years, 4 months ago said:
This sounds too good to be true - seafood AND lasagne. Must try.

chefjeb 2 years, 4 months ago said:
Great recipe. But you should have given credit to Paula Dean. This is word for word on the foodtv.com website. She even gives credit to Martha Nesbitt, who originally wrote the recipe and Paula adapted it. She is into summer reruns and will cook it again July 5 at 1 p.m. ET/PT. Its on an episode called homecoming.

jo_jo_ba 2 years ago said:
Good ol' Paula Deen! It looks good in any case!

jellen10 9 months, 3 weeks ago said:
I tried this recipe and just loved it. I would recommend it to anyone who loves seafood.

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Alterations

jdl1910 1 year, 9 months ago said:
I made this tonight very good but I did change it some. I made the sauce without onion and garlic.
Instead I fried up the onions,garlic and baby portabello mushrooms added scallops then shrimp and finished off w/ lemon juice. I also used ricotta in mine.

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