Scallop Lasagne - cooking recipe

Ingredients

2 lb. bay scallops (can use frozen)
1/3 c. margarine
1 c. chopped green onions
1 clove garlic, minced (generous Tbsp.)
1/4 tsp. thyme
6 Tbsp. margarine
1/2 c. flour
1 1/2 c. chicken broth
1 1/2 c. whipping cream
3/4 c. dry vermouth or dry white wine
8 oz. lasagne noodles (enough for large pan) or 12 to 16 oz. rotelle (curly spiral noodles)
3 c. shredded Swiss cheese

Preparation

Rinse scallops and drain. Melt 1/3 cup margarine in large skillet.
Add green onions, garlic and thyme.
Saute on medium-high for 1 minute.
Add scallops. Stir and cook 2 to 3 minutes.
Remove from heat.
Pour into strainer over bowl. Let drain 20 to 30 minutes, reserving liquid in bowl.