you may or may not be interested to know that a woman asked me for a sherried chicken casserole I served at a luncheon. I knew the woman quite well and said sure will you give me your scallop lasagna recipe? She said yes. Well I wrote down the recipe she wanted on a nice card and gave it to her. For weeks I kept asking for her recipe. Well, she finally told me she didn't give out recipes! I felt she could have mentioned that when I first asked! Anyway, I have searched for this recipe for years! I finally found it and am giving it out to anyone who asks with the request that whomever you serve it to, if they ask where did you get this recipe you answer LISA HERTLEIN. Just in case it is her!
Ingredients
- 6 T.butter, divided
- 1/2 lb. mushrooms
- 1 cup chopped green onion
- 2 cloves minced garlic
- 1 1/2 lbs. scallops
- 1 pound shrimp (optional, I added this)
- 1 t. white pepper
- 1/2 t. salt
- 12 lasagna noodles (spinach if you find)
- 1/4 cup flour
- 1 cup chicken stock
- 1 cup heavy cream
- 1/3 cup dry white wine or vermouth
- 1 t. dried thyme
- 1/4 cup half and half
- 2 cups Jarlsberg cheese Shredded (if you cannot find use swiss or gruyere)
Directions
Preheat oven to 350 degrees. Melt 1 T butter in a large saute pan over medium-high heat. Add sliced mushrooms and saute til golden about 5 mins. Reduce heat to medium. Add onion and garlic and cook 3 mins. Transfer mushroom mixture to a bowl and set aside. Rinse scallops under cold water. Pat dry and sprinkle with pepper. Shell and de-vein shrimp as well. Increase heat to medium high and saute, in the same pan with 1 T melted butter, until just opaque, 2-3 minutes. Season with salt. Transfer to a strainer, set over a bowl and reserve this liquid. Cook pasta according to package direction. Drain, rinse immediately with cold water and drain again. For Sauce: melt remaining butter in a medium saucepan over medium heat. Add flour and cook without browning for 2 minutes, stirring constantly. Add chicken stock, cream and vermouth. Cook until smooth and thickened, about 5 mins. Remove sauce from heatas soon as it starts to boil. Season with thyme and add 1/4 cup of the strained scallop and shrimp juices. To assemble: pour the half and half in the bottom of the lasagna pan. Lay 4 of the noodles in a singles layer. Layer with 1/3 of the mushroom mixture, scallops, shrimp and Jarlsberg. Coat with 1/3 of the sauce. Repeat the process twice ending with the sauce. Cover with foil and bake 20 minutes. Remove the foil and bake another 20 minutes. Let it set for 15 minutes before serving
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Submitted 6/13/05.
Source: SIMPLY CLASSIC COOKBOOK
Submitted By: LISA HERTLEIN
liesel_von_h@yahoo.com
CREAMY SCALLOP LASAGNA