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.
SCALLOP PANZANELLA
Creamy, sweet, briny and meaty at the same time, scallops are the most user-friendly of mollusks and require minimal preparation. Here, they are grilled with tomatoes and crusty bread, then tossed with a classic dressing of lemon juice and olive oil in a fresh take on classic panzanella.
Provided by Mark Bittman
Categories easy, quick, salads and dressings, appetizer
Time 20m
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Brush the bread, tomatoes and scallops with oil; season with salt and pepper.
- Grill the scallops until brown on both sides and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque. Cook the bread until it's browned on both sides and the tomatoes until they're lightly charred.
- Chop the bread and tomatoes into large cubes and toss with the scallops. Drizzle with olive oil and lemon juice to taste; season with salt and pepper. Garnish with basil and serve immediately.
SEAFOOD LASAGNA II
This super rich, Alfredo based seafood lasagna is a huge hit in our family. It takes a while to prepare, but it is well worth it!
Provided by Sara Van Noy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large saucepan over medium heat. Sautee garlic and mushrooms until tender. Pour in 2 jars Alfredo sauce. Stir in shrimp, scallops and crabmeat. Simmer 5 to 10 minutes, or until heated through. In a medium bowl, combine ricotta cheese, egg and pepper.
- In a 9x13 inch baking dish, layer noodles, ricotta mixture, Alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.
- Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.
Nutrition Facts : Calories 764.3 calories, Carbohydrate 44.4 g, Cholesterol 182.7 mg, Fat 46 g, Fiber 2 g, Protein 45.7 g, SaturatedFat 21.7 g, Sodium 1726 mg, Sugar 6.9 g
WHITE SEAFOOD LASAGNA
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
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.
27 EASY SCALLOPS FOR SEAFOOD LOVERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a scallop recipe in 30 minutes or less!
Nutrition Facts :
CREAMY SCALLOP LASAGNA
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
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
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.
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