Shrimp and Scallop Lasagna

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Shrimp and Scallop Lasagna Shrimp and Scallop Lasagna

Servings: 8 servings
Prep Time: 10 min
Cook Time: 50 min
Difficulty: Moderate

Ingredients Add to grocery list

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





Preheat the oven to 375 degrees.  Spray a 13x10 inch aluminum 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 Romano cheese and stir well.  Add the salt and pepper and stir again.  Add the scallops and cook for about 3-4 minutes, then add shrimp and cook for 1-2 minutes or just until the shrimp turn pink.  Turn off the heat.

Spoon about 2 tablespoons of sauce from the skillet into the prepared pan.  Cover the bottom of the pan with 4 noodles, placing them side by side.  Spoon one-third of the sauce over the noodles, distributing half of the seafood evenly.  Layer 4 more noodles, one-third of the sauce with half the seafood, the remaining 4 noodles, and the remaining sauce.  For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.  Tuck in any edges of the noodles so they’re all coated with sauce.  Top with Parmesan cheese.

Bake for 20 to 25 minutes, uncovered, until bubbly.  Allow to sit for 10 minutes before slicing. 

PD & Friends, 172-173

Recipe courtesy Paula Deen

Show: Paula's Home Cooking/Paula Deen and Friends cookbook
          Watch Paula on Food Network

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Reader Comments:


i haven't tried this yet but it sounds good and i think i will substitute Bay Scallops for Sea Scallops

By susan on June 16, 2013


You are the best. I was backing you all the way when diabetes came up. I'm a diabetic also. Moderation is the key per my doctor. I love searching for non meat dishes to make for my mom. She eats fish not meat. Thank you for being so sweet. Love your laugh. Geneva

By Geneva Foster on January 16, 2013


What about adding about a tbsp. sherry to this recipe?

By pat on November 12, 2012


Saw you do this recipe this passed week and I HAD to make it! It came out SOOOOO good!!! I served it up with Garlic-parmesan Bread. Bellies were full, satisfied and had the house snoring not too long after dinner. LOL! I love your recipes, your show and am glad I have you there to inspire me to continue doing what I love the most... COOKING!!! Keep the great recipes coming!!! Love a big fan and a sister in the kitchen!!

By Deanna Dejesus on March 05, 2012


I am trying this recipe for Chistmas Eve. Where is the ricotta? I hope it works. Ricki I am adding ricotta and eggs to the seafood to give it more substance, but love the idea of the beschamel sauce. Serving for Christmas Eve among other things

By Riki Zummo on December 22, 2011


The photo does not do this meal justice! I'd describe it as an Alfredo sauce lasagna with seafood. My husband LOVES this meal. we don't have it often because the ingredients can be pricy but when we do we love it. Thank you so much for this recipe, Paula. You have no idea how much I've enjoyed you shows and recipes over the years. One of these days I will be heading to Harrods to try your restaurant there. Can't wait!

By Monica Outman on November 17, 2011


This is a fabulous dish and easy to make considering it's gourmet 5 star flavor and enjoyment. Now, I never follow a recipe exactly and here are a few changes: Add a bit of cayenne pepper, careful please! Also, Ok to substitute low Fat Half&Half; - you'd never know the difference. I also added a butter type cracker crumbs on the very top drizzled with butter. I prepared this the day before serving without final baking step. Put in refrigerator and baked the next day! Perfect and divine in every way for a dinner at home to serving at a special dinner party!

By Debbie on September 15, 2011


This wasn't a favorite of mine because it didn't set up well. I would add a layer or two of cheese and egg for that reason. The flavor was great, but it was very runny to serve.

By Karen on August 15, 2011


Yum, yum, yum ! This is now a family favorite !!

By Laura Hudlow on August 03, 2011


Simple directions, came out very good!

By Kim on April 07, 2011


hi paula,i like your show i watch it everyday.i have learn alot from you,thank you.

By joyce davis on March 07, 2011


I followed the directions exactly, and it came out perfect! Very easy to follow. The lasagna was delicious and it is definitely one of my family's favorites!!

By Amber Watkins on January 19, 2011


This was dish was so simple to make and is such a delectable dish!

By Anonymous on September 12, 2010


By Anonymous on September 05, 2010


This was the best seafood pasta I have ever had, I had my mom make it for me for my birthday dinner, I have never had anything so tasty. She said it was so easy to make she was sure she was doing something wrong.

By Anonymous on April 04, 2010


This recipe is a great twist to the typical lasagna. By far this is the best lasagna recipe I've tried. I followed the recipe exactly as stated and it was simply perfection. Add a glass of Cabernet and a Caprese salad and call it a day...because everyone will love it. Absolutely delicious!!! Thanks Paula

By Anonymous on February 04, 2010


By Anonymous on January 28, 2010


By Anonymous on January 27, 2010


This is the best lasagna recipe EVER!!! I would've never dreamed of shrimp and scallops in a lasagna. But, she's done it again!

By Anonymous on January 25, 2010


This was excellent and very easy, I have to admit I used fettuccini noodles instead and it turned out wonderful, there were no left overs! Thanks Paula

By rocha1995 on April 14, 2009

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