Shrimp and Scallop Lasagna
By Paula DeenJUMP TO RECIPE
- 3/4 lb cut in half or quartered if very large sea scallops
- 3/4 lb medium peeled and deveined shrimp
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 1 cup grated Romano cheese
- 2 1/2 cups half and half
- 3 tablespoons all purpose flour
- 2 cloves minced garlic
- 1 small finely chopped onion
- 3 tablespoons butter
- 12 lasagna noodles
- 1/2 cup grated Parmesan cheese
Preheat the oven to 375 °F. Spray a 13×10 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.