1. Rinse scallops well and drain, if using regular scallops, cut into 1/2-inch pieces. 2. Melt 1 tablespoon butter in a 12 to 14-inch frying pan. 3. 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. 4. Remove from heat; pour scallops into a large strainer pos itioned over a bowl; let drain for 20 to 30 minutes. 5. In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. 6. Remove from heat; smoothly mix in broth, cream and vermouth. 7. 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. 8. 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. 9. 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. 10. 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. 11. 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. 12. Remove foil and bake until cheese is golden, about 20 minutes longer. 13. Let stand 15 minutes to firm before cutting; lift out portions with a wide spatula. 14. Makes 12 servings as a first course, 6 as an entree. ---------------------------------------------------------------------------
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