Creamy Scallop Lasagna

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 tablespoons butter, divided
• 1/2 lb mushroom, sliced
• 1/2 cup chopped green onion
• 1/4 cup minced shallot
• 3 cloves garlic, minced
• 1 1/2 lbs small scallops
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 12 lasagna noodles or 12 spinach lasagna noodles
• 1 tablespoon olive oil
• 1/4 cup flour
• 1 cup chicken broth, unsalted
• 1 cup heavy cream
• 1/3 cup dry vermouth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1/4 cup half-and-half
• 1 cup jarlsberg cheese, shredded
• 1 cup smoked gouda cheese, shredded
• 1/4 cup grated parmesan cheese

Recipe

• 1 preheat oven to 350 degrees f.
• 2 melt 1 tablespoon butter in a large saute pan over medium-high heat.
• 3 add the mushrooms and cook until golden, about 5 minutes.
• 4 reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes.
• 5 transfer the mushroom mixture to a bowl and set aside.
• 6 do not rinse out this pan- we're going to use it again in the upcoming steps.
• 7 rinse the scallops under cold water, then pat dry with a paper towel and season with the pepper.
• 8 increase the pan heat to medium-high and, in the previously-used pan, melt another 1 tablespoon butter.
• 9 saute the scallops until just opaque, about 2 to 3 minutes.
• 10 be careful to not overcook.
• 11 season with salt and transfer to a strainer set over a bowl to let it drain.
• 12 reserve drained liquid.
• 13 cook the lasagna noodles according to package directions.
• 14 drain, rinse immediately with cold water and then drain again.
• 15 toss with 1 tbsp olive oil and set aside.
• 16 now to start the sauce!
• 17 over medium heat melt the remaining butter in a saucepan.
• 18 add the flour and cook, stirring constantly to keep it from browning.
• 19 gradually add the chicken broth, cream, and vermouth.
• 20 cook, stirring occasionally, until smooth and thickened, about 5 minutes.
• 21 as soon as sauce begins to boil, remove it from the heat.
• 22 season with thyme and basil.
• 23 stir in 1/4 cup of the reserved strained scallop juice.
• 24 lightly spray the bottom of a 9x13-inch baking pan with pan spray.
• 25 pour the half-and-half into the bottom of the baking pan.
• 26 lay 4 noodles in a single layer in the pan.
• 27 layer with 1/3 each of the mushroom mixture, scallops, and shredded cheeses.
• 28 then coat with 1/3 of the sauce.
• 29 repeat the process twice, ending with the sauce.
• 30 sprinkle with grated parmesan.
• 31 cover pan with foil and bake at 350f for 20 minutes, then remove foil and bake 20 minutes longer.
• 32 remove from oven, cover, and let sit 15 minutes before serving.
• 33 makes 6 servings.