Creamy Scallop Lasagna
Indulge in the luxurious, restaurant-worthy flavors of Creamy Scallop Lasagna—a decadent twist on the classic comfort food. This recipe layers tender, golden-seared sea scallops with a velvety béchamel sauce infused with Parmesan, nutmeg, and a hint of cream, nestled between perfectly cooked lasagna sheets. Fresh sautéed spinach and gooey melted mozzarella add balance and richness, creating a dish that’s both elegant and comforting. Perfect for special occasions or an indulgent family dinner, this scallop lasagna is baked to golden perfection and pairs beautifully with a crisp white wine or a simple green salad. Whether you're entertaining guests or treating yourself, this seafood lasagna is sure to impress.
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Recipe Information
Ingredients
- 500 grams Large sea scallops
- 9 pieces Lasagna sheets
- 60 grams Butter
- 60 grams All-purpose flour
- 750 milliliters Whole milk
- 125 milliliters Heavy cream
- 100 grams Parmesan cheese, grated
- 150 grams Spinach, fresh
- 3 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, ground
- 200 grams Mozzarella cheese, shredded
Instructions
Preheat oven to 375°F (190°C) and prepare a 9x13-inch baking dish by lightly greasing it with olive oil.
Bring a large pot of salted water to a boil and cook lasagna sheets according to package instructions. Drain and set aside.
Pat the sea scallops dry with paper towels and season lightly with salt and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and sear the scallops for 1-2 minutes per side until just golden. Remove from heat and set aside.
In a large saucepan, melt butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to remove the raw taste of the flour.
Gradually add the milk to the saucepan while whisking to create a smooth béchamel sauce. Bring to a gentle simmer and stir frequently until thickened, about 5-7 minutes.
Add the heavy cream, Parmesan cheese, nutmeg, salt, and pepper to the béchamel sauce. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
In a separate skillet, heat the remaining 1 tablespoon of olive oil and sauté the minced garlic until fragrant. Add the spinach and cook until wilted, about 2-3 minutes. Season with a pinch of salt and pepper.
Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish. Place 3 lasagna sheets on top.
Layer the lasagna sheets with one-third of the béchamel sauce, half of the scallops, half of the sautéed spinach, and one-third of the shredded mozzarella cheese.
Repeat another layer with 3 lasagna sheets, one-third of béchamel, the remaining scallops, the remaining spinach, and one-third of mozzarella cheese.
Finish with the final layer of lasagna sheets, the rest of the béchamel sauce, and the remaining mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.6 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 613 mg | 47% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
