SHRIMP & SCALLOP LASAGNA

SHRIMP & SCALLOP LASAGNA image

Yield 8 people

Number Of Ingredients 13

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12 lasagna noodles
3 tabelspoons unsalted butter
1 small onion, finely chopped
3 garlic cloves, minced
3 tabelspoons flour
3 cups half & half
1 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 lb. sea scallops, quartered
3/4 lb. medium shrimp, cut in 1/2
sliced mozzerella
1/2 vanilla bean scrapped

Steps:

Preheat oven 375 degrees F. Spray 13 by 10 inch baking dish with cooking spray. Melt butter in a large, heavy skillet and cook onions over low heat until very soft (5 minutes). Add the garlic and cook 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half and half, allowing the sauce to thicken slightly before adding more. When the sauce has thickend, add the cheese and stir well. Add salt and pepper and stir well. Add the scallops and shrimp and cook 1 minute. Remove skillet from heat. Spoon about 2 tablespoons of the sauce from the skillet into the prepared baking dish. Cover bottom of dish with noodles, placing them side by side. Spoon 1/3 of sauce over noodles, distributing 1/2 of the seafood evenly. Layer mozarella and then another layer of noodles, place 1/3 of sauce and remaining seafood on top of noodles top with mozarella. For the top place a layer of noodles and remaining sauce. Tuck in edges of the noodles so they are coated with sauce, top with some romano cheese. Bake for 25 - 45 minutes until bubbly, uncovered. Allow to sit for 10 minutes before slicing.