Servings: 10Prep Time: 25 Cook Time: 25-35
1 bunch green onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons veggie oil
2 tablespoons plus 1/2 cup butter, divided
1/2 cup chicken broth
1 bottle clam juice (8 ounces)
1 pound bay scallops
1 pound shrimp, peeled and deveined
1 pound (jumbo) lump crab meat
(some like immitation, some like canned crab meat)
1/4 teaspoon white pepper
1/2 cup all-purpose flour
1-1/2 cups milk
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon old bay seasoning (optional)
1 cup heavy whipping cream
1 cup shredded Parmesan cheese
9 lasagna noodles, cooked and drained (optional)
In a large skillet, saute onion and garlic 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; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
Drain, reserving cooking liquid; set seafood mixture aside.
In a large saucepan, melt the remaining butter; stir in flour until smooth and make a light brown roux.
Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt, garlic powder, old bay seasoning and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1 cup Parmesan cheese. ****
Add seafood back to the saucepan and add any additional seasoning to your taste preference.
Spoon over cooked noodles, over veggies, over steak… and enjoy!
*** If making lasagna, follow the recipe below after ‘stiring in 1 cup parm cheese’ above:
Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. baking dish.
Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce.
Top with remaining noodles, sauce and Parmesan.
Bake, uncovered, at 350° for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting.
Submitted by: lizzievinson on May 21, 2010