Seafood Lasagne
Seafood lasagne combines tender shrimp, scallops, and flaky fish layered with rich cream and Gruyere cheese, accented by fresh herbs and a flavorful tomato-mushroom sauce. This elegant dish is perfect for seafood lovers and special occasions, offering a delightful blend of creamy, savory, and aromatic flavors.
Ingredients
- 1/2 lb. medium raw shrimp ⓘ
- 1/2 lb. sea or bay scallops ⓘ
- 1 lb. sole fillets or catfish, flounder, grouper, mahi mahi ⓘ
- 2 shallots ⓘ
- 2 Tbsp. butter ⓘ
- 1/4 c. white wine ⓘ
- 1 Tbsp. vegetable oil
- 1/4 c. flour ⓘ
- 2/3 c. heavy cream ⓘ
- 6 to 8 sprigs fresh parsley and basil
- 1/2 lb. fresh or dried lasagne noodles ⓘ
- 3 oz. Gruyere cheese ⓘ
- salt and pepper ⓘ
- 1 small onion ⓘ
- 2 c. milk ⓘ
- 1 bay leaf ⓘ
- 6 peppercorns ⓘ
- 1 lb. plum tomatoes ⓘ
- 6 oz. mushrooms ⓘ
- 2 Tbsp. butter ⓘ
Instructions
- Peel off the shells from the shrimp, starting at the head end so the tail can be easily nipped off.
- Make a shallow cut along the back of each shrimp and remove the dark intestinal vein.
- If the shrimp are large, cut them lengthwise in half.
- Remove and discard the tough muscle at the side of each scallop if necessary.
- Rinse scallops with cold water; drain and pat dry with paper towels. Cut large scallops crosswise in half.
- Rinse the sole fillets with cold water and pat dry with paper towels.
- Cut the fillets into several pieces by slicing across them.
- Refrigerate the prepared seafood until ready to use.
- Peel the shallots and separate into sections if necessary.
- Slice the shallots horizontally toward the root, leaving slices attached at the root.
- Slice vertically, again leaving the root end uncut, then cut across to make fine dice.
- Heat butter in a medium saucepan.
- Add the chopped shallots and sauté, stirring, until soft but not brown, about 1 to 2 minutes.
- Add the shrimp and scallops, season with salt and pepper, and cook over medium heat until shrimp turn pink and scallops become opaque, about 2 to 3 minutes.
- Add white wine and bring just to a boil.
- Remove the seafood from the pan and set aside, reserving the cooking liquid.
Nutrition & Diet Analysis (per serving)
1192
kcal
60% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).