Shelly's Recipe

SHRIMP AND SCALLOP LASAGNA

Category: Pasta - Seafood

12 lasagna noodles
3 tbsp unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tbsp flour
21/2 cups half-and-half
1 cup grated Romano
1/2 tsp salt
1/4 tsp pepper
3/4 lb sea scallops, cut in half or quartered if very large
3/4 lb medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Preheat oven to 375. Spray a 13 by 10 inch foil pan with vegetable oil cooking spray. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.

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 tbsp of sauce from skillet into prepared pan. Cover bottom of pan with 4 noodles, placing them side by side. Spoon 1/3 of sauce over noodles, distributing half of seafood evenly. Layer 4 more noodles, 1/3 of sauce, and remaining seafood. Cover with last 4 noodles and remaining sauce. (For top layer, do not spoon any seafood on top of noodles; just use sauce.) Tuck in any edges of noodles so they are all coated with sauce. Top with Parmesan. Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.