SHRIMP AND SCALLOP LASAGNA
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.
SHRIMP AND SCALLOP LASAGNA
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
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
SEAFOOD BAKE FOR TWO
A quick, easy and delicious way to make a romantic seafood dinner!
Provided by MICHELLE0011
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Arrange the halibut, scallops, and shrimp in an oven-safe, glass baking dish. Drizzle with wine, butter, and lemon juice. Sprinkle with the seasoning and garlic. Season to taste with salt and pepper.
- Bake in preheated oven until the halibut has turned white, and is flaky, 10 to 12 minutes. Sprinkle with parsley just before serving.
Nutrition Facts : Calories 391.7 calories, Carbohydrate 3.9 g, Cholesterol 231.4 mg, Fat 16.1 g, Fiber 0.2 g, Protein 48 g, SaturatedFat 8 g, Sodium 465.8 mg, Sugar 0.6 g
SHRIMP & SCALLOP LASAGNA
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
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
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
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
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