Shrimp And Scallop Lasagna Recipes

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SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated Romano
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Spray a 13 by 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 cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 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 the Parmesan.
  • Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

CREAMY SCALLOP LASAGNA



Creamy Scallop Lasagna image

Make and share this Creamy Scallop Lasagna recipe from Food.com.

Provided by Julesong

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 20

6 tablespoons butter, divided
1/2 lb mushroom, sliced
1/2 cup chopped green onion
1/4 cup minced shallot
3 cloves garlic, minced
1 1/2 lbs small scallops
1 teaspoon white pepper
1/2 teaspoon salt
12 lasagna noodles or 12 spinach lasagna noodles
1 tablespoon olive oil
1/4 cup flour
1 cup chicken broth, unsalted
1 cup heavy cream
1/3 cup dry white vermouth
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 cup half-and-half
1 cup jarlsberg cheese, shredded
1 cup smoked gouda cheese, shredded
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • Melt 1 tablespoon butter in a large saute pan over medium-high heat.
  • Add the mushrooms and cook until golden, about 5 minutes.
  • Reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes.
  • Transfer the mushroom mixture to a bowl and set aside.
  • Do not rinse out this pan- we're going to use it again in the upcoming steps.
  • Rinse the scallops under cold water, then pat dry with a paper towel and season with the white pepper.
  • Increase the pan heat to medium-high and, in the previously-used pan, melt another 1 tablespoon butter.
  • Saute the scallops until just opaque, about 2 to 3 minutes.
  • Be careful to not overcook.
  • Season with salt and transfer to a strainer set over a bowl to let it drain.
  • Reserve drained liquid.
  • Cook the lasagna noodles according to package directions.
  • Drain, rinse immediately with cold water and then drain again.
  • Toss with 1 Tbsp olive oil and set aside.
  • Now to start the sauce!
  • Over medium heat melt the remaining butter in a saucepan.
  • Add the flour and cook, stirring constantly to keep it from browning.
  • Gradually add the chicken broth, cream, and vermouth.
  • Cook, stirring occasionally, until smooth and thickened, about 5 minutes.
  • As soon as sauce begins to boil, remove it from the heat.
  • Season with thyme and basil.
  • Stir in 1/4 cup of the reserved strained scallop juice.
  • Lightly spray the bottom of a 9x13-inch baking pan with pan spray.
  • Pour the half-and-half into the bottom of the baking pan.
  • Lay 4 noodles in a single layer in the pan.
  • Layer with 1/3 each of the mushroom mixture, scallops, and shredded cheeses.
  • Then coat with 1/3 of the sauce.
  • Repeat the process twice, ending with the sauce.
  • Sprinkle with grated Parmesan.
  • Cover pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
  • Remove from oven, cover, and let sit 15 minutes before serving.
  • Makes 6 servings.

Nutrition Facts : Calories 754.9, Fat 44.1, SaturatedFat 25.7, Cholesterol 171.5, Sodium 872.1, Carbohydrate 48.1, Fiber 2.4, Sugar 2.6, Protein 41.5

SHRIMP, SCALLOP, AND COD LASAGNE



Shrimp, Scallop, and Cod Lasagne image

Categories     Cheese     Dairy     Fish     Onion     Shellfish     Vegetable     Appetizer     Bake     Cod     Scallop     Shrimp     Winter     Gourmet

Yield Serves 12 to 16 as a first course

Number Of Ingredients 19

For sauce
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
2 cups white fish stock
2 cups milk
1/4 cup medium-dry Sherry
1 tablespoon fresh lemon juice
2 pounds fennel bulb (sometimes called anise), sliced thin and chopped (about 4 cups)
white and pale green parts of 1 1/2 pounds leeks, halved lengthwise, chopped, rinsed well, and drained (about 4 cups)
4 tablespoons extra-virgin olive oil
1 pound medium shrimp (31 to 35), shelled and cut crosswise into 1/2-inch pieces
1 pound sea scallops
1 pound cod fillet, cut into 3/4-inch dice
1 large egg, beaten lightly
4 teaspoons fresh lemon juice
1 cup heavy cream
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta
3 tablespoons fine dry bread crumbs
1 3/4 cups freshly grated Parmesan (about 7 ounces)

Steps:

  • Make sauce:
  • In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in stock, milk, Sherry, and lemon juice in a stream and simmer, whisking occasionally, until thickened, about 10 minutes. Sauce may be prepared up to this point 3 days ahead and chilled, its surface covered with plastic wrap.
  • In a large non-stick skillet cook fennel and leeks with salt and pepper to taste in 2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden and transfer to a large bowl.
  • In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté shrimp with salt and pepper to taste until pink and just cooked through, about 30 seconds on each side. Add shrimp to fennel mixture.
  • Remove tough muscle from side of each scallop and cut scallops into 1/2-inch pieces. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté scallops and cod, stirring, until opaque and just cooked through, about 1 1/2 minutes. Add scallops and cod to shrimp mixture. In a small bowl whisk together egg and lemon juice and stir into seafood mixture.
  • Transfer sauce to a bowl and whisk until smooth. In another bowl with an electric mixer beat cream until it just holds soft peaks and fold into sauce gently but thoroughly.
  • Preheat oven to 375°F.
  • Pour 1 cup sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagna sheets, making sure they do not touch each other. Spread one third shrimp mixture over pasta and sprinkle with 1 tablespoon bread crumbs. Drop one fourth remaining sauce onto shrimp mixture by spoonfuls and gently spread with back of spoon. Sprinkle 1/2 cup Parmesan over sauce and make 2 more layers in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top, making sure pasta is completely covered, and sprinkle with remaining 1/4 cup Parmesan.
  • Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagna 10 minutes more, or until bubbling and golden. Let lasagna stand 5 minutes before serving.

SEAFOOD LASAGNA



Seafood Lasagna image

This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. -Elena Hansen, Ruidoso, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1 green onion, finely chopped
2 tablespoons canola oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle (8 ounces) clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled and deveined
1 package (8 ounces) imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup all-purpose flour
1-1/2 cups 2% milk
1/2 teaspoon salt
1 cup heavy whipping cream
1/2 cup shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Steps:

  • In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside., In a large saucepan, melt the 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 for 2 minutes or until thickened. , Remove from the heat; stir in cream and 1/4 cup cheese. Stir 3/4 cup white sauce into the seafood mixture., Preheat oven to 350°. Spread 1/2 cup white sauce in a greased 13x9-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and cheese. , Bake, uncovered, at for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 386 calories, Fat 22g fat (12g saturated fat), Cholesterol 111mg cholesterol, Sodium 633mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

Make and share this Shrimp and Scallop Lasagna recipe from Food.com.

Provided by KathyP53

Categories     European

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

12 lasagna noodles (I used the kind you don't have to boil)
3 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 lb sea scallops
3/4 lb medium shrimp, peeled and deveined
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 375°F; spray 13X9" pan with vegetable oil cooking spray.
  • Melt butter in a large, heavy skillet and cook onion over how heat until very soft, about 5 minutes. Add the garlic and cook about 1 minutes longer. 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 the shrimp and cook for 1-2 minutes or just until the shrimp turn pink. Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom of the pan with lasagna noodles, placing them side by side. Spoon 1/3 of sauce over the noodles, distributing half of the seafood evenly. Layer with more lasagna noodles, 1/3 of sauce, and remaining seafood. Cover with remaining noodles and the remaining sauce. Don't spoon any seafood on top of the noodles, just use sauce. Tuck in any edges of the noodles so they are all coated with sauce. Top with Parmesan.
  • Bake for 25 minutes, uncovered, or until bubbly and browned. Allow to sit for 10 minutes before serving.

Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9

WHITE SEAFOOD LASAGNA



White Seafood Lasagna image

We make lasagna with shrimp and scallops as part of the traditional Italian Feast of the Seven Fishes. Every bite delivers a tasty "jewel" from the sea. -Joe Colamonico, North Charleston, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 12 servings.

Number Of Ingredients 28

9 uncooked lasagna noodles
1 tablespoon butter
1 pound uncooked shrimp (31 to 40 per pound), peeled and deveined
1 pound bay scallops
5 garlic cloves, minced
1/4 cup white wine
1 tablespoon lemon juice
1 pound fresh crabmeat
CHEESE SAUCE:
1/4 cup butter, cubed
1/4 cup all-purpose flour
3 cups 2% milk
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
RICOTTA MIXTURE:
1 carton (15 ounces) part-skim ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup seasoned bread crumbs
1 large egg, lightly beaten
TOPPING:
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
Minced fresh parsley

Steps:

  • Preheat oven to 350°. Cook lasagna noodles according to package directions; drain., Meanwhile, in a large skillet, heat butter over medium heat. Add shrimp and scallops in batches; cook 2-4 minutes or until shrimp turn pink and scallops are firm and opaque. Remove from pan., Add garlic to same pan; cook 1 minute. Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 1-2 minutes or until liquid is reduced by half. Add crab; heat through. Stir in shrimp and scallops., For cheese sauce, melt butter over medium heat in a large saucepan. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in remaining cheese sauce ingredients. In a large bowl, combine ricotta mixture ingredients; stir in 1 cup cheese sauce., Spread 1/2 cup cheese sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the ricotta mixture, half of the seafood mixture and 2/3 cup cheese sauce. Repeat layers. Top with remaining noodles and cheese sauce. Sprinkle top with 1 cup mozzarella cheese and 1/4 cup Parmesan cheese., Bake, uncovered, 40-50 minutes or until casserole is bubbly and top is golden brown. Let stand 10 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 448 calories, Fat 19g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 957mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

SHRIMP & SCALLOP LASAGNA



Shrimp & Scallop Lasagna image

I actually borrowed this recipe from Paula Dean but changed the recipe a bit. So delicious and creamy, it melts in your mouth.

Provided by Connie "Kiyu" Guerrero

Categories     Seafood

Time 50m

Number Of Ingredients 13

3/4 lb sea scallops (cut in half or quartered if too large)
3/4 lb shrimp, peeled and deveined
1/4 tsp pepper
1/2 tsp salt
1 c romano cheese, grated
2 1/2 c half and half
3 Tbsp all purpose flour
2 clove garlic (minced)
1 small onion (finely chopped)
3 Tbsp butter
12 lasagna noodles
1/2 c parmesan cheese (grated)
1 pkg frozen spinach (drained)

Steps:

  • 1. Preheat the oven to 375 degrees. Spray a 13x10 inch aluminum foil pan with vegetable oil cooking spray.
  • 2. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
  • 3. 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 spinach 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.
  • 4. 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.
  • 5. Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

SHRIMP AND SCALLOP LASAGNA



Shrimp and Scallop Lasagna image

This recipe is courtesy Martha Nesbit as adapted by Paula Deen on her Houswarming episode on FoodNetwork TV. I have taken the liberty to add a few optional elements, I hope I do the recipe justice.

Provided by Manami

Categories     One Dish Meal

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

12 lasagna noodles
3 tablespoons unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 1/2 cups half-and-half
1 cup freshly grated romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper or 1/8 teaspoon white pepper
3 tablespoons diced roasted red peppers, drained (optional)
1/2 cup small frozen green pea, thawed (optional)
3/4 lb sea scallops, halved or quartered
3/4 lb medium shrimp, peeled and deveined
1/2 cup freshly grated parmesan cheese
vegetable oil cooking spray
paprika, garnish (optional)

Steps:

  • Preheat oven to 375°F.
  • Spray a 13x10" baking dish or aluminum foil pan with vegetable 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 witha 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 cheese and stir well.
  • Add the roasted red peppers and thawed peas, stir again.
  • Add the salt and pepper and stir again.
  • Add the scallops and cook for about 3-4 minutes.
  • Add the shrimp and cook 1-2 minutes longer or until the shrimp turn pink.
  • Turn off the heat.
  • Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.
  • Cover the bottom with 4 noodles, placing them side by side.
  • Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly.
  • Layer 4 more noodles, 1/3 of the sauce and remaining seafood.
  • Cover with the last 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 the sauce.
  • Top with Parmesan.
  • Bake for 20-25 minutes, uncovered, until bubbly.
  • Sprinkle with paprika, if desired.
  • Allow to sit for 10 minutes before slicing.

Nutrition Facts : Calories 406.2, Fat 18.9, SaturatedFat 11.3, Cholesterol 120, Sodium 811.3, Carbohydrate 34.4, Fiber 1.4, Sugar 1.6, Protein 23.9

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