Elaine Walker, Seafood

Seafood Lasagna

1 green onion, finely chopped
2 T. vegetable oil
2 T plus 1/2 c. butter, divided
1/2 c. chicken broth
1 bottle (8 ounces) clam juice
1 lb. bay scallops
1 lb. uncooked shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 t. white pepper, divided
1/2 c. flour
1-1/2 c. milk
1/2 t. salt (optional)
1 c. whipping cream
1/2 c. shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained (do not use the “oven ready” kind)

In a large skillet, saute onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 t. pepper; return to a boil. Reduce heat and simmer, uncovered, and stir gently for 5 minutes or until the shrimp turn pink and the scallops are firm and opaque. Drain, reserving liquid; set seafood mixture aside.

In a sauce pan, melt the remaining butter. Stir in flour and continue to stir until smooth. Combine the milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minues or until thickened. Remove from heat; stir in cream and 1/4 c. Parmesan cheese. Stir 3/4 c. white sauce into the seafood mixture.

Spread 1/2 c. white sauce in a greased 13 x 9 x 2 inch baking dish. Top with 3 noodles. Spread with half of the seafood mixture and 1-1/4 c. sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese.

Bake uncovered at 350*F for 35 to 40 minutes or until golden brown. Let stand for 15 minutes before serving.