Creamy Scallop Lasagna

Ingredients

• 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 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 , shredded
• 1 cup smoked gouda cheese, shredded
• 1/4 cup grated parmesan cheese

Directions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Melt 1 tablespoon butter in a large saute pan over medium-high heat.

3. 3

   Add the mushrooms and cook until golden, about 5 minutes.

4. 4

   Reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes.

5. 5

   Transfer the mushroom mixture to a bowl and set aside.

6. 6

   Do not rinse out this pan- we're going to use it again in the upcoming steps.

7. 7

   Rinse the scallops under cold water, then pat dry with a paper towel and season with the white pepper.

8. 8

   Increase the pan heat to medium-high and, in the previously-used pan, melt another 1 tablespoon butter.

9. 9

   Saute the scallops until just opaque, about 2 to 3 minutes.

10. 10

    Be careful to not overcook.

11. 11

    Season with salt and transfer to a strainer set over a bowl to let it drain.

12. 12

    Reserve drained liquid.

13. 13

    Cook the lasagna noodles according to package directions.

14. 14

    Drain, rinse immediately with cold water and then drain again.

15. 15

    Toss with 1 Tbsp olive oil and set aside.

16. 16

    Now to start the sauce!

17. 17

    Over medium heat melt the remaining butter in a saucepan.

18. 18

    Add the flour and cook, stirring constantly to keep it from browning.

19. 19

    Gradually add the chicken broth, cream, and vermouth.

20. 20

    Cook, stirring occasionally, until smooth and thickened, about 5 minutes.

21. 21

    As soon as sauce begins to boil, remove it from the heat.

22. 22

    Season with thyme and basil.

23. 23

    Stir in 1/4 cup of the reserved strained scallop juice.

24. 24

    Lightly spray the bottom of a 9x13-inch baking pan with pan spray.

25. 25

    Pour the half-and-half into the bottom of the baking pan.

26. 26

    Lay 4 noodles in a single layer in the pan.

27. 27

    Layer with 1/3 each of the mushroom mixture, scallops, and shredded cheeses.

28. 28

    Then coat with 1/3 of the sauce.

29. 29

    Repeat the process twice, ending with the sauce.

30. 30

    Sprinkle with grated Parmesan.

31. 31

    Cover pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.

32. 32

    Remove from oven, cover, and let sit 15 minutes before serving.

33. 33

    Makes 6 servings.