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Ingredients
- 1 green onion finely chopped
- 2 Tbsp vegetable oil
- 1/2 cup PLUS 2 Tbsp butter divided
- 1/2 cup chicken broth
- 1 8 oz bottle clam juice
- 1 lb scallops
- 1 lb uncooked small shrimp peeled and deveined
- 1 8 oz pkg crab meat chopped
- 1/4 tsp white pepper divided
- 1/2 cup all purpose flour
- 1-1/2 cups milk
- 1/2 tsp salt
- 1 cup heavy whipping cream or half and half
- 1/2 cup Parmesan cheese shredded and divided
- 9 lasagna noodles cooked and drained
Ingredients
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Instructions
- In a large skillet, sauté onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab, and 1/8 tsp pepper; return to a boil. Reduce heat; simmer uncovered for 4–5 minutes or until shrimp turns pink and scallops are firm and opaque, stirring gently.
- Drain and reserve cooking liquid. Set seafood mixture aside.
- In a saucepan, melt 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 heat; stir in cream and 1/4 cup of parmesan cheese. Stir 3/4 cup white sauce into seafood mixture.
- Spread 1/2 cup white sauce in a greased 9-x13-inch casserole pan.
- Top with 3 noodles, spread with half of the seafood mixture and 1-1/4 cups sauce.
- Repeat layers. Top with remaining noodles, sauce, and parmesan.
- Bake uncovered at 350 degrees for 35–40 minutes or until golden brown. Let stand for 10–15 minutes before cutting.
Recipe Notes
Recipe courtesy of Shirley Lewis, Madison, WI.
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