Seafood Lasagna

Ingredients

• 12 sheets lasagna sheets
• 400 g large shrimp peeled
• 250 g scallops
• 200 ml dry white wine
• 300 ml heavy cream
• 70 g butter
• 60 g all-purpose flour
• 600 ml whole milk
• 200 g gruyère cheese
• 80 g parmesan
• 3 medium shallots
• 3 cloves garlic
• 1 lemon lemon zest
• 3 tbsp fresh parsley
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 0.125 tsp cayenne pepper

Steps

1. 1Pat shrimp and scallops very dry. Season with salt, pepper, and cayenne.
2. 2Sear scallops in hot butter 90 seconds per side; set aside. Sauté shrimp 2 minutes per side; set aside. Chop both roughly if large.
3. 3In same pan, soften shallots and garlic in olive oil. Add wine; simmer until reduced by half. Add cream; cook 5 minutes. Season, add lemon zest and parsley.
4. 4Make béchamel: melt remaining butter, add flour, cook 2 minutes. Add warm milk gradually, whisk 10 minutes. Season.
5. 5Fold half the cream sauce into the béchamel. Fold seafood into the remaining cream sauce.
6. 6Layer in a greased baking dish: pasta sheets, seafood mixture, béchamel-cream blend, gruyère. Repeat 3 times. Finish with pasta sheets, remaining blend, and parmesan.
7. 7Bake at 190°C for 30–35 minutes until golden. Rest 10 minutes before serving.