Scallop Lasagna

Directions

1. 1
   Rinse scallops well and drain, if using regular scallops, cut into 1/2-inch pieces.
2. 2
   Melt 1 tablespoon butter in a 12 to 14-inch frying pan.
3. 3
   Add onion, garlic and thyme; stir on medium-high heat for 1 minute.
4. 4
   Add scallops; cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes.
5. 5
   Remove from heat; pour scallops into a large strainer pos itioned over a bowl; let drain for 20 to 30 minutes.
6. 6
   In the same frying pan, melt remaining butter on medium heat.
7. 7
   Add flour and stir until it turns a light golden color.
8. 8
   Remove from heat; smoothly mix in broth, cream and vermouth.
9. 9
   Return to high heat; bring to a boil, stirring and set aside.
10. 10
    Fill a 4 to 5-quart pan 3/4 full with water and bring to boiling over high heat.
11. 11
    Add lasagna to water and boil, uncovered, until tender to bite, about 10 minutes; drain.
12. 12
    Rinse lasagna with cold water until cool; drain again and set aside.
13. 13
    Pour scallop juices into a 1 to 1 1/2-quart pan; boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching.
14. 14
    Mix juices with cream sauce.
15. 15
    Line bottom of a 9 x 12-inch buttered baking pan or dish with 1/3 of the lasagna noodles.
16. 16
    Spread noodles with 1/3 of the sauce; top with 1/3 of the scallops, then with 1/3 of the cheese.
17. 17
    Repeat layers twice more, ending with cheese on top.
18. 18
    Cover pan with a lid or foil; if made ahead, chill up to 1 day, then bring to room temperature.
19. 19
    Bake lasagna in a 350 degrees oven for 20 minutes.
20. 20
    Remove foil and bake until cheese is golden, about 20 minutes longer.
21. 21
    Let stand 15 minutes to firm before cutting; lift out portions with a wide spatula.
22. 22
    Makes 12 servings as a first course, 6 as an entree.