Directions:
- Rinse scallops well and drain, if using regular scallops, cut into 1/2-inch pieces.
- Melt 1 tablespoon butter in a 12 to 14-inch frying pan.
- 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.
- Remove from heat; pour scallops into a large strainer pos itioned over a bowl; let drain for 20 to 30 minutes.
- In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color.
- Remove from heat; smoothly mix in broth, cream and vermouth.
- 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.
- 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.
- 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.
- 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.
- 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.
- Remove foil and bake until cheese is golden, about 20 minutes longer.
- Let stand 15 minutes to firm before cutting; lift out portions with a wide spatula.
- Makes 12 servings as a first course, 6 as an entree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 923.34 Kcal (3866 kJ) | ||
| Calories from fat | 425.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.26g | 73% | |
|---|---|---|---|
| Cholesterol | 235.69mg | 79% | |
| Sodium | 2034.47mg | 85% | |
| Potassium | 1027.12mg | 22% | |
| Total Carbs | 47.66g | 16% | |
| Sugars | 4.86g | 19% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 74.04g | 148% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.6mg | 14% | |
| Calcium | 667.5mg | 67% | |
| Amount Per 100 g | |||
| Calories | 183.19 Kcal (767 kJ) | ||
| Calories from fat | 84.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 73% | |
|---|---|---|---|
| Cholesterol | 46.76mg | 79% | |
| Sodium | 403.64mg | 85% | |
| Potassium | 203.78mg | 22% | |
| Total Carbs | 9.46g | 16% | |
| Sugars | 0.96g | 19% | |
| Dietary Fiber | 0.59g | 12% | |
| Protein | 14.69g | 148% | |
| Vitamin C | 1.5mg | 13% | |
| Iron | 0.5mg | 14% | |
| Calcium | 132.4mg | 67% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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