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Article: RECIPE CONNECTION: Seafood Lasagna
- Article from:
- Charleston Gazette
- Article date:
- September 18, 2002
- Author:
CopyrightCopyright 2002 Charleston Gazette. Provided by ProQuest LLC. (Hide copyright information)
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1/2 cup chopped green onions
2 tablespoons oil
2 tablespoons plus 1/2 cup butter or margarine, divided
1/2 cup chicken broth
8 ounces clam juice
1 pound bay scallops
1 pound uncooked small shrimp, peeled
8 ounces imitation crabmeat, chopped
1/4 teaspoon white pepper, divided
1/2 cup flour
1 1/2 cups milk
1/2 teaspoon salt
1 cup heavy cream
1/2 cup shredded Parmesan, divided
9 lasagna noodles, cooked, drained
In large skillet, saute onion in oil and 2 tablespoons butter
until tender. Stir in broth and clam juice; bring to boil. Add
scallops, shrimp, crab and 1/8 teaspoon pepper; return to boil.
Reduce heat; simmer, uncovered, 4 to 5 minutes or until shrimp turn
pink and scallops are firm and ...