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Seafood LasagnaThis rich satisfying dish, adapted from a recipe given to me by a friend, is my husband’s favorite. I usually serve it on his birthday. It’s loaded with scallops, shrimp and crab in a creamy sauce. I consider this the “crown jewel” in my repertoire of recipes. —Elena H. Ruidoso, New Mexico
1 green onion, finely chopped In a large skillet, saute 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 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn 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 Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture. Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three 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 F for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Source: Taste of Home Magazine - subscribe now! Our seafood is a fantastic catch! An unbeatable selection of ocean-fresh seafood!
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Yield: 12 servings.