Scallop Lasagna

Ingredients

• 2 lbs bay scallops or 2 lbs scallops
• 1/3 cup butter or 1/3 cup margarine (about)
• 1 cup green onion, chopped
• 1 clove garlic, minced or pressed
• 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dry thyme leaves
• 1/3 cup all-purpose flour
• 1 cup regular-strength chicken broth
• 1 cup whipping cream
• 1/2 cup dry vermouth or 1/2 cup dry wine
• 1 (1/2 lb) package dry lasagna noodle
• 1/2 lb swiss cheese, shredded (2 cup)

Recipe

• 1 rinse scallops well and drain, if using regular scallops, cut into 1/2-inch pieces.
• 2 melt 1 tablespoon butter in a 12 to 14-inch frying pan.
• 3 add onion, garlic and thyme; stir on medium-high heat for 1 minute. add scallops; cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes.
• 4 remove from heat; pour scallops into a large strainer pos itioned over a bowl; let drain for 20 to 30 minutes.
• 5 in the same frying pan, melt remaining butter on medium heat. add flour and stir until it turns a light golden color.
• 6 remove from heat; smoothly mix in broth, cream and vermouth.
• 7 return to high heat; bring to a boil, stirring and set aside. fill a 4 to 5-quart pan 3/4 full with water and bring to boiling over high heat. add lasagna to water and boil, uncovered, until tender to bite, about 10 minutes; drain.
• 8 rinse lasagna with cold water until cool; drain again and set aside. pour scallop juices into a 1 to 1 1/2-quart pan; boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching.
• 9 mix juices with cream sauce. line bottom of a 9 x 12-inch buttered baking pan or dish with 1/3 of the lasagna noodles.
• 10 spread noodles with 1/3 of the sauce; top with 1/3 of the scallops, then with 1/3 of the cheese. repeat layers twice more, ending with cheese on top.
• 11 cover pan with a lid or foil; if made ahead, chill up to 1 day, then bring to room temperature. bake lasagna in a 350 degrees oven for 20 minutes.
• 12 remove foil and bake until cheese is golden, about 20 minutes longer.
• 13 let stand 15 minutes to firm before cutting; lift out portions with a wide spatula.
• 14 makes 12 servings as a first course, 6 as an entree.