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Seafood Lasagna

May 14, 2006

1 pound lasagna noodles (do not precook)

1-pound can pasteurized crab claw meat

1/2 pound sea scallops, quartered

1/2 pound medium-size shrimp, peeled and cut into two or three pieces (reserve the shells)

2 tablespoons olive oil

1/3 cup white cooking wine

1 teaspoon minced garlic

1 pound mascarpone cheese

3 to 4 cups shredded fontina cheese (Malott recommends freezing the cheese about a half-hour before shredding)

For white sauce:

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4 cups half and half

8 tablespoons butter

8 tablespoons flour

1/8 teaspoon salt

1/8 teaspoon Old Bay Seasoning

Dash white pepper

Dash onion powder

Dash nutmeg (optional)

In a large skillet over medium heat, saut garlic in olive oil for two to three minutes. Add scallops and peeled shrimp, and saut until cooked. Then add the wine and poach for three minutes. Drain and set aside.

To make the white sauce, place 4 cups of half-and-half in a 4- or 6-quart heavy saucepan, on low heat and add the reserved shrimp shells. Heat and stir, but do not boil. Remove from heat, strain and cool.

In the same saucepan, melt 8 tablespoons of butter over low heat. Add 8 tablespoons of flour and stir until smooth. Cook one minute stirring constantly. Gradually add the cooled half-and-half, the Old Bay Seasoning and a pinch of onion powder and the nutmeg, if desired. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in the salt and white pepper.

Cover the bottom of a 9-by-13-inch baking dish with 1/2 cup of white sauce. Add a layer of uncooked lasagna noodles. Top with a 1/3 of the crabmeat and 1/3 of the shrimp and scallop mixture. Dollop 1/3 of the mascarpone cheese on top of the seafood. Ladle 1/3 of the white sauce over the entire layer. Sprinkle with a 1/3 of the fontina cheese. Repeat two more times.

Bake at 400 degrees for about 45 to 50 minutes or until heated through and bubbling.

Allow lasagna to sit for 10 to 15 minutes before serving.

Serves 6 to 8.

- Recipe courtesy of Melinda Malott

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