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Seafood Lasagna is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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See our Guide to New York City Restaurants
Click Here
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1 green onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package imitation crabmeat, chopped
1/4 teaspoon white pepper divided in half
1/2 cup all purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup whipping cream
1/2 cup shredded Parmesan cheese, divided in half
9 lasagna noodles, cooked and drained
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 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4 to 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 degrees for 35 to 40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Makes 12 servings.
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