Ingredients
green onion, finely chopped
2 T. vegetable oil
2T. plus 1/2 C. salt free butter, divided
1/2 C. chicken broth
1 8 oz. bottle clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp, peeled and deveined
1 lb. crabmeat (I used all fresh seafood from Bristol Farms)
1/4 t. white pepper, divided
1/2 C. flour
1 and 1/2 C. milk
1/2 t. salt
1 C. whipping cream
1 C. shredded parmesan, divided…I used 1 C. and another on top of noodles
9-10 lasagna noodles, cooked and drained
Preparation
In skillet, sauté onion in oil and 2 T. butter until tender. Stir in broth and clam juice; bring to boil. Add the scallops, shrimp, crab and 1/8 t. pepper; return to boil. Reduce heat; simmer, uncovered, 4-5 min. or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside. In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk & reserved cooking liquid; gradually add to the saucepan. Add salt & remaining pepper. Bring to boil; cook and stir for 2 min. or until thickened. Remove from heat; stir in cream and 1/2 or more parmesan. Stir 3/4 C/ white sauce into seafood mixture. Spread 1/2 C white sauce in greased 9 X 13 in. baking dish. Top with 3 noodles; spread with 1/2 of the seafood mixture and 1 1/4 C. sauce. Repeat layers. Top with remaining noodles, sauce and parmesan. Bake uncovered at 350 for 35-40 min. or until golden brown. Let stand for 15 min. before cutting.
Needs some color. Add parsley to top.
