Scallop Lasagne
Delicate scallop lasagne features tender bay scallops in a creamy, herby sauce layered with pasta, perfect for seafood lovers seeking rich, sophisticated flavors.
Ingredients
Instructions
- Rinse scallops and drain.
- Melt 1/3 cup margarine in a large skillet.
- Add green onions, garlic, and thyme.
- Saute on medium-high heat for 1 minute.
- Add scallops, stir, and cook for 2 to 3 minutes.
- Remove from heat.
- Pour scallops and liquid into a strainer over a bowl and let drain for 20 to 30 minutes, reserving the liquid.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're short on time, pre-cooked scallops can be a quick alternative. Experiment with different herbs like dill or parsley for added freshness. Ensure lasagne noodles are cooked al dente to prevent them from becoming too soft during baking. For a creamier sauce, use half-and-half instead of whipping cream.
Serving Suggestions
Serve the scallop lasagne with a light arugula salad dressed in lemon vinaigrette to balance the richness of the dish. A side of garlic bread pairs wonderfully, enhancing the meal's flavor. For a more substantial meal, consider serving with roasted vegetables or a baked dish like Zucchini Or Summer Squash Casserole.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave or in a preheated oven at 350°F until warmed through. If the lasagne appears dry, add a splash of chicken broth or cream before reheating to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Lasagne contains roughly 577 calories, with 16g protein, 31g carbohydrates, and 43g fat. It is an excellent source of calcium (41% of the Daily Value), vitamin A (39% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 468mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but it's important to thaw them completely and pat them dry to avoid excess moisture. This will help achieve a better texture and flavor. Just ensure they are cooked through without overcooking, as they can become rubbery.
What can I substitute for dry vermouth?
If you don't have dry vermouth, a dry white wine or even a splash of lemon juice mixed with water can work well as a substitute. Both options will add acidity and depth to the dish, enhancing its overall flavor.
Can I make this dish ahead of time?
Absolutely! You can prepare the lasagne up to the baking step and refrigerate it for up to 24 hours. Just cover it tightly with foil. When ready to bake, allow it to sit at room temperature for about 30 minutes before putting it in the oven to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).