Scallop Lasagna
Indulge in the luxurious flavors of Scallop Lasagna, a gourmet twist on the classic Italian favorite that’s perfect for special occasions or an elevated weeknight dinner. This creamy seafood lasagna layers tender lasagna noodles with perfectly seared scallops, a rich and velvety béchamel sauce, and a trio of cheeses—ricotta, mozzarella, and Parmesan—for an irresistibly decadent dish. A hint of garlic and a touch of nutmeg infuse the sauce with warmth and depth, while fresh parsley adds a bright, herby finish. Baked until golden and bubbly, this scallop lasagna is a show-stopping recipe that's as elegant as it is comforting. Perfect for seafood lovers, it's best served with a crisp green salad and a glass of white wine for a truly unforgettable meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces lasagna noodles
- 450 grams scallops (large, fresh or thawed)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cloves garlic (minced)
- 1 cup Parmesan cheese (grated)
- 2 cups mozzarella cheese (shredded)
- 1 cup ricotta cheese
- 3 tablespoons fresh parsley (chopped)
- 2 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on parchment paper to prevent sticking.
Pat the scallops dry with a paper towel and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Place the scallops in the skillet, making sure not to overcrowd. Sear them for 1–2 minutes per side until lightly golden. Remove from the pan and set aside.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Sprinkle the flour into the skillet and whisk continuously for 1–2 minutes to make a roux. Slowly pour in the milk and heavy cream, whisking to combine.
Cook the béchamel sauce for 5–6 minutes until thickened. Stir in 3/4 cup of grated Parmesan cheese, nutmeg (if using), and the remaining salt and pepper. Remove from heat.
In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, and 2 tablespoons of chopped parsley. Mix well.
To assemble the lasagna, spread a thin layer of béchamel sauce on the bottom of a 9x13-inch baking dish. Place a single layer of lasagna noodles on top.
Spread half of the ricotta mixture over the noodles, followed by half of the scallops. Pour a layer of béchamel sauce over the scallops and sprinkle with 1/3 of the remaining mozzarella cheese.
Repeat the layers: noodles, remaining ricotta, scallops, béchamel sauce, and another 1/3 of the mozzarella cheese.
Finish with a final layer of noodles, the remaining béchamel sauce, and the rest of the mozzarella cheese. Sprinkle the top with 1/4 cup of Parmesan cheese.
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with the remaining chopped parsley and serve hot.
Nutrition Facts
Calories |
6978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.3 g | 431% | |
| Saturated Fat | 182.2 g | 911% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1154 mg | 385% | |
| Sodium | 12192 mg | 530% | |
| Total Carbohydrate | 622.7 g | 226% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 60.4 g | ||
| Protein | 371.3 g | 743% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 5914 mg | 455% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4595 mg | 98% | |
*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.
