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It's a white-wine lasagna.

This delicate seafood version of lasagna features scallops in a wine-and-cream sauce layered between wide noodles. You can assemble the entire dish a day before you entertain.

Present small portions as a first course; larger servings, with a green salad, make a main course. If you like, offer a crisp Chardonnay or other dry white wine. Scallop Lasagna 2 pounds bay or regular scallops About 1/3 cup butter or margarine 1 cup chopped green onion 1 clove garlic, minced or pressed 1/2 teaspoon fresh or 1/4 teaspoon dry thyme leaves 1/3 cup all-purpose flour 1 cup each regular-strength chicken broth and whipping cream 1/2 cup dry vermouth or dry white wine Water 1 package (1/2 lb.) dry lasagna noodles 1/2 pound (2 cups) shredded Swiss cheese

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

Melt 1 tablespoon of the butter in a 12- to 14-inch frying pan. Add onion, garlic, and thyme; stir on medium-high heat for 1 minute. Add scallops and cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes. Remove from heat and pour scallops into a large strainer positioned over a bowl; let drain 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 and smoothly mix in broth, cream, and vermouth. Return to high heat and bring to a boil, stirring; 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 and 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 the bottom of a 9- by 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[deg.] oven for 20 minutes. Remove foil and bake until cheese is golden, about 20 minutes longer. Let stand 15 minutes to firm before cutting; left out portions with a wide spatula. Makes 12 servings as a first course, 6 as an entree.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Feb 1, 1985
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