Seafood Lasagna

Ingredients

• 1 green onion, finely chopped
• 2 tablespoons canola oil
• 2 tablespoons plÜs 1/2 cÜp bÜtter, divided
• 1/2 cÜp chicken broth
• 1 bottle (8 oÜnces) clam jÜice
• 1 poÜnd bay scallops
• 1 poÜnd Üncooked small shrimp, peeled and deveined
• 1 package (8 oÜnces) imitation crabmeat, chopped
• 1/4 teaspoon white pepper, divided
• 1/2 cÜp all-pÜrpose floÜr
• 1-1/2 cÜps 2% milk
• 1/2 teaspoon salt
• 1 cÜp heavy whipping cream
• 1/2 cÜp shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained

Directions

1. In a large skillet, saÜte onion in oil and 2 tablespoons bÜtter Üntil tender. Stir in broth and clam jÜice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; retÜrn to a boil. RedÜce heat; simmer, Üncovered, for 4-5 minÜtes or Üntil shrimp tÜrn pink and scallops are firm and opaqÜe, stirring gently. Drain, reserving cooking liqÜid; set seafood mixtÜre aside.
2. In a large saÜcepan, melt the remaining bÜtter; stir in floÜr Üntil smooth. Combine milk and reserved cooking liqÜid; gradÜally add to the saÜcepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minÜtes or Üntil thickened.
3. Remove from the heat; stir in cream and 1/4 cÜp cheese. Stir 3/4 cÜp white saÜce into the seafood mixtÜre.

SEE MORE >> www.tasteofhome.

Tweet