Scallop Lasagna

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Steps

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Rinse scallops well and drain , if using regular scallops , cut into 1 / 2-inch pieces.

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Melt 1 tablespoon butter in a 12 to 14-inch frying pan.

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Add onion , garlic and thyme.

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Stir on medium-high heat for 1 minute.

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Add scallops.

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Cook , stirring often , until they are opaque in the center , 2 to 3 minutes.

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Remove from heat.

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Pour scallops into a large strainer pos itioned over a bowl.

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Let drain for 20 to 30 minutes.

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In the same frying pan , melt remaining butter on medium heat.

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Add flour and stir until it turns a light golden color.

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Remove from heat.

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Smoothly mix in broth , cream and vermouth.

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Return to high heat.

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Bring to a boil , stirring and set aside.

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Fill a 4 to 5-quart pan 3 / 4 full with water and bring to boiling over high heat.

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Add lasagna to water and boil , uncovered , until tender to bite , about 10 minutes.

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Drain.

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Rinse lasagna with cold water until cool.

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Drain again and set aside.

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Pour scallop juices into a 1 to 1 1 / 2-quart pan.

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Boil on high heat , un.

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Ingredients

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bay scallops, butter, green onion, garlic, fresh thyme leaves, all-purpose flour, regular-strength chicken broth, whipping cream, dry vermouth, dry lasagna noodle, swiss cheese