Welcome to the culinary world of lovewithrecipes.com! Today, we are delighted to share with you a delectable Scallop Lasagna recipe that seamlessly blends the succulence of bay scallops with the rich flavors of creamy sauce and Swiss cheese. This European-inspired dish is perfect for those seeking a delightful culinary adventure in the comfort of their own kitchen.
Scallop Lasagna
Ingredients:
- 2 cups bay scallops, rinsed and drained
- 1/3 cup butter
- 1 cup chopped green onion
- 1 tablespoon minced garlic
- 1/2 teaspoon fresh thyme leaves
- 1/3 cup dry thyme leaves
- 1 cup all-purpose flour
- 1/2 cup dry vermouth
- 1 cup dry white wine
- 1/2 pound dry lasagna noodles
- 1/2 pound Swiss cheese, shredded
Nutritional Information (Per Serving):
- Calories: 340.1
- Fat: 18.7g
- Saturated Fat: 11.4g
- Cholesterol: 76.3mg
- Sodium: 540.3mg
- Carbohydrates: 22g
- Fiber: 0.9g
- Sugar: 1.2g
- Protein: 18.7g
Rating: ⭐⭐⭐ (3/5) from 1 review
Cooking Instructions:
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Begin by rinsing the bay scallops thoroughly and draining them. If using regular scallops, cut them into 1/2-inch pieces for a delightful texture.
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In a generously sized frying pan (12 to 14 inches), melt 1 tablespoon of butter over medium-high heat. Add chopped green onion, minced garlic, and fresh thyme leaves, stirring for 1 minute until fragrant. Introduce the scallops to the pan, stirring often until they achieve an opaque center, typically taking 2 to 3 minutes.
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Remove the pan from heat and pour the scallops into a large strainer placed over a bowl. Let them drain for 20 to 30 minutes, allowing excess liquid to escape.
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In the same frying pan, melt the remaining butter over medium heat. Stir in the flour until it takes on a light golden hue. Remove from heat and smoothly incorporate broth, cream, and vermouth. Return the mixture to high heat, bringing it to a boil while stirring continuously. Set aside.
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Fill a 4 to 5-quart pan 3/4 full with water and bring it to a vigorous boil over high heat. Add the dry lasagna noodles and boil uncovered for approximately 10 minutes until tender to the bite. Drain the noodles and rinse them with cold water to cool; set aside.
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Pour the drained scallop juices into a 1 to 1 1/2-quart pan, boiling them on high heat until reduced to about 2 tablespoons. Stir near the end to prevent scorching.
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Combine the reduced scallop juices with the cream sauce. Line the bottom of a buttered 9 x 12-inch baking pan or dish with 1/3 of the lasagna noodles.
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Spread the noodles with 1/3 of the sauce, followed by 1/3 of the scallops, and then 1/3 of the shredded Swiss cheese. Repeat these layers twice more, concluding with a cheesy topping.
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Cover the pan with a lid or foil. If prepared in advance, chill the lasagna for up to 1 day, bringing it to room temperature before baking. Bake the lasagna in a preheated 350-degree oven for 20 minutes.
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Remove the foil and continue baking until the cheese attains a golden hue, approximately 20 minutes longer.
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Allow the Scallop Lasagna to stand for 15 minutes to firm up before cutting. Use a wide spatula to lift out portions, and there you have it – a culinary masterpiece ready to be savored!
Serving Suggestions:
- This Scallop Lasagna yields 12 servings as a first course or 6 servings as an entree. Pair it with a crisp white wine to enhance the dining experience.
Embark on a culinary journey with this Scallop Lasagna recipe, where the sweetness of scallops meets the creamy richness of Swiss cheese, creating a symphony of flavors that will leave your taste buds dancing with joy! 🍽✨
