Seafood Lasagne - cooking recipe

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 (more for baking dish)
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
1/4 tsp. hot red pepper flakes

Preparation

Peel off the shells from the shrimp, starting at head end so tail can be nipped off easily.
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.
If necessary, remove and discard the tough muscle at the side of each scallop.
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 (slicing across fillets) into several pieces.
Refrigerate until ready to use. Peel the shallots and separate into sections if necessary.
Slice horizontally toward the root, leaving the slices attached at the root.
Slice vertically, again leaving the root end uncut, then cut across the shallot to make fine dice.
Heat butter in a medium saucepan.
Add the chopped shallots and saute, stirring, until soft but not brown, 1 to 2 minutes.
Add the shrimp and scallops and season with salt and pepper.
Cook over medium heat until shrimp turn pink and scallops become opaque, 2 to 3 minutes.
Add the white wine and bring just to a boil.
Remove the pan from the heat.
Lift out shrimp and scallops and reserve them.
Set the cooking liquid aside.