RCI-ND.006.0024.001

Creamy Scallop Lasagna with Focaccia

Submitted by DrunkenSuprHero Uploaded by Schpyder Before we get down to biznis, a note: this is an impressive meal. For those of you who like to have dates over to your house and make them dinner, this is date food.

Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate

Ingredients

  • Shitloads of butter.
    1 unit
  • 1 unit
  • A few cloves of garlic (yes
    that's frozen minced garlic. Don't laugh, that stuff's pretty amazing. They mince the garlic, shove it those little cubes, then flash-freeze it. It's not quite the same as real garlic, but it's what I had).
    1 unit
  • A big hunk o' spinach. You could use mushrooms instead of or in addition to spinach
    if you wanted.
    1 unit
  • .5 pounds of scallops. As you will see
    I only had a pound of scallops, so I chucked in a quarter-pound each of shrimp and calamari rings.
    1 unit
  • Lasagna noodles. These are fresh ones
    from Trader Joe's. They are awesome because you don't have to boil them, they're easy to work with, and they taste great. You get serious props for making your own lasagna noodles, though.
    1 unit
  • 1/4 cup
  • 1 cup
  • 1 cup
  • dry white wine or vermouth. Obviously
    I opted for the vermouth.
    1/3 cup
  • 1/4 cup
  • of shredded cheese. I used Jarlsberg-- for those not familiar with it
    it's a bit harder than mozzarella, and has more pronounced flavor. It's still pretty mild, though, so don't be scared of it.
    2 cups

Method

1
Melt butter in a large skillet over medium heat, then add minced garlic and chopped green onions, stirring constantly until fragrant, about 2 minutes.
2
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted and any excess moisture has evaporated, about 5 minutes.
3
Increase heat to medium-high and add the scallops (and any shrimp or calamari if using) to the skillet; cook until just opaque, about 3 minutes, then transfer to a plate.
4
Sprinkle flour over the remaining butter and spinach mixture in the skillet, stirring constantly for 1 minute to create a roux.
5
Pour in the white wine or vermouth, scraping the bottom of the skillet to release any browned bits, and let simmer for 2 minutes.
6
Add the chicken stock and heavy cream slowly while whisking constantly to avoid lumps, then season with salt and pepper to taste.
7
Stir in the half-and-half and shredded Jarlsberg cheese until the sauce is smooth and creamy, about 2 minutes.
2 minutes
8
Return the cooked scallops (and seafood) to the skillet and gently fold into the sauce, being careful not to break them apart.
9
Preheat the oven to 375°F (190°C) and lightly butter a 9-by-13-inch baking dish.
10
Layer 3 to 4 fresh lasagna noodles on the bottom of the prepared baking dish, breaking them to fit as needed, then spread a third of the creamy scallop mixture over them.
11
Repeat layering with noodles and sauce two more times, ensuring the final layer is noodles topped with remaining sauce and cheese.
12
Bake uncovered at 375°F for 20 to 25 minutes until the top is golden and the edges bubble slightly.
22 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines