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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bay scallop	2			1006.4023	49.0508	186.2298	7.6160000000000005
butter	1/3	cup		456.0	20.951999999999998	14.248	38.4
green onion	1	cup	chopped	19.17	4.0754	0.6887	0.3337
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
thyme leaf	1/2	teaspoon		-	-	-	-
purpose flour	1/3	cup		-	-	-	-
strength chicken broth	1	cup		-	-	-	-
whipping cream	1	cup		350.4	3.552	2.6039999999999996	37.092
vermouth	1/2	cup		-	-	-	-
lasagna noodle	1	package		-	-	-	-
swiss cheese	1/2		shredded	259.38	0.9504	17.7936	20.4534

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.