Seafood Lasagna with Scallops and Tilapia
- Yield 8 servings
- Prep 40 mins
- Cook 95 mins
A delicately flavored variation of lasagna using fish fillets and scallops.
This recipe is adapted from one of Anne Willen's. It's not a bubbling vat of pasta with a tub of this and a tub of that but components that are a little more time-consuming and refined. In place of the marinara sauce, it contains a béchamel sauce made with milk infused with onion, bay leaf and peppercorns. Tomatoes are then stirred in. It's layered with gruyere cheese, fish filets and pasta. It's perfect for entertaining. Like the good Southerner I've become, I added a bit of country ham--a staple in my fridge.
- 4 tablespoons butter, divided
- 2 shallots, diced
- 2 ounces country ham, diced
- 1 pound bay scallops or small shrimp
- 8 ounces mushrooms, sliced
- 1/4 cup white wine
- 2 cups whole milk
- 1 small onion, quartered
- 1 bay leaf
- 6 peppercorns
- 1/4 cup all-purpose flour
- 2/3 cup heavy cream or half-and-half
- 1 (14-ounce) can diced tomatoes, drained
- 1/2 cup chopped fresh parsley
- 12 ounces white fish such as tilapia, grouper or flounder
- 12 lasagna noodles, cooked al dente
- 4 ounces Gruyere cheese, grated
- 2 ounces Parmigiano Reggiano cheese, grated
- Melt 2 tablespoons butter in skillet, add shallots and ham, and saute 5 minutes. Add scallops and mushrooms; cook 5 minutes. Add wine; cook 10 minutes.
- Place milk in saucepan. Add onion, bay leaf and peppercorns. Simmer 10 minutes. Let stand. Strain.
- Melt remaining butter in saucepan. Add flour, whisking well; cook 3 minutes. Add strained milk mixture; cook until thickened, about 10 minutes. Add cream, tomatoes and parsley.
- Preheat oven to 350F.
- Spread some sauce in bottom of lasagna pan. Place 4 noodles on top. Top with all of fish filets to cover most of noodles. Top with half the remaining sauce. Top with 4 noodles, scallop mixture and half the gruyere cheese. Top with remaining noodles, remaining white sauce, remaining gruyere and Parmigiano Reggiano.
- Cover with foil and bake 40 minutes or until bubbly. Uncover and bake 10 minutes longer or until top is golden. Serve with a pile of arugula greens.
Recipe by Jill Melton.