Seafood Lasagna - cooking recipe

Ingredients

1 green onion, finely chopped
2 Tbsp. vegetable oil
2 Tbsp., plus 1/2 c. butter or margarine, divided
1/2 c. chicken broth
8 oz. bottle clam juice
1 lb. bay scallops
1 lb. uncooked small shrimp, peeled and deveined
8 oz. imitation crabmeat, chopped
1/4 tsp. white pepper, divided
1/2 c. all-purpose flour
1 1/2 c. milk
1/2 tsp. salt
1 c. whipping cream
1/2 c. shredded Parmesan cheese, divided
9 lasagna noodles, cooked and drained

Preparation

In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
Stir in broth and clam juice; bring to a boil.
Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.
Reduce heat and simmer, uncovered for 4 to 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
Drain, reserving cooking liquid;
and set seafood mixture aside.