Welcome! Subscribe now to view all shows. Login / Learn More

Shrimp and Scallop Lasagna Recipe by Paula Deen

Moderate Level
60 MIN 20 Prep + 40 Cook
Servings
$ /Serving
Print
Moderate Level
60 MIN 20 Prep + 40 Cook
8 Servings
$ /Serving

Shrimp and Scallop Lasagna Recipe by Paula Deen

Moderate Level
60 MIN 20 Prep + 40 Cook
8 Servings
$ /Serving

Ingredients

  • 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 cups half and half
  • 3 tablespoons all-purpose flour
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 3 tablespoons butter
  • 12 lasagna noodles
  • 1/2 cup Parmesan cheese, grated

Preparation

Preheat the oven to 375°. 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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product