1 green onion, finely chopped
2 T. vegetable oil
2 T. plus 1/2 c. butter
1/2 c. chicken broth (canned or fresh–here’s how I make fresh chicken broth)
1-8 oz. bottle clam juice
1 lb. bay scallops
1 lb. uncooked shrimp, peeled and deveined
1-8oz. pkg. imitation crabmeat, chopped
1/4 t. white pepper, divided
1/2 c. flour
1 1/2 c. milk
1/2 t. salt
1 c. whipping cream,
1/2 c. grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 t. pepper, return to a boil. Reduce heat, simmer uncovered for 4-5 min. or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt remaining butter, stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir constantly for 2 min. or until thickened. Remove from heat, stir in cream and 1/4 c. Parmesan. Stir in 3/4 c. white sauce into seafood mixture.
Spread 1/2 c. white sauce into 9 x 13″ baking pan. Top with 3 noodles; spread half of seafood on top with 1 1/4 c. white sauce. Repeat layers. Top with remaining noodles and sauce; sprinkle with remaining Parmesan.
Bake uncovered at 350 degrees for 35 to 40 min. or until golden brown. Let stand 15 min. before serving. Given to me from Yolanda R., who found it in Taste of Home magazine–a good buy, by the way!
Approximate Cost: $12.58