Lasagna is a traditional Italian dish that has won over the palates of many countries around the world, adapting to local ingredients and specific tastes. Although the classic version is prepared with beef, tomato sauce, and cheese, there are variations that include seafood, as is the case with scallop lasagna. In Latin America, this dish is usually known simply as "lasagna," but in some countries, the name of the main ingredient may be added to reinforce its distinction, for example, "seafood lasagna" or "lasagna with seafood." This recipe combines the soft and delicate texture of scallops with the creaminess of an enriched béchamel sauce, creating a sophisticated and delicious dish ideal for celebrations or special dinners.
The preparation with scallops has European influence due to the tradition of seafood in Mediterranean cuisine, but it has been adopted and adapted in coastal regions of Latin America where this mollusk is fresh and abundant. It is a perfect example of how a classic recipe can be reinvented using local products to offer a unique culinary experience.
How to Prepare Scallop Lasagna
Rinse the scallops well and drain; if using regular scallops, cut them into 1/2-inch pieces.
Melt 1 tablespoon of butter in a 12- to 14-inch skillet.
Add onion, garlic, and thyme.
Stir over medium-high heat for 1 minute.
Add the scallops.
Cook, stirring frequently, until opaque in the center, 2 to 3 minutes.
Remove from heat.
Pour the scallops into a large colander placed over a bowl.
Let drain for 20 to 30 minutes.
In the same skillet, melt the remaining butter over medium heat.
Add the flour and stir until it turns a light golden color.
Remove from heat.
Gently mix in the broth, cream, and vermouth.
Return to high heat.
Bring to a boil, stirring, and set aside.
Fill a 4- to 5-quart pot with water to 3/4 full and bring to a boil over high heat.
Add the lasagna to the water and boil uncovered until tender when bitten, about 10 minutes.
Drain.
Rinse the lasagna with cold water until cool.
Drain again and set aside.
Pour the scallop juices into a 1- to 1 1/2-quart saucepan.
Boil over high heat uncovered until reduced to about 2 tablespoons.
Stir near the end to prevent the juices from burning.
Mix the juices with the cream sauce.
Cover the bottom of a buttered 9 x 12-inch baking dish with 1/3 of the lasagna sheets.
Spread 1/3 of the sauce over the sheets.
Top with 1/3 of the scallops and then 1/3 of the cheese.
Repeat the layers two more times, ending with cheese on top.
Cover the dish with a lid or aluminum foil.
If prepared in advance, refrigerate for up to 1 day, then bring to room temperature.
Bake the lasagna in a 350-degree oven for 20 minutes.
Remove the aluminum foil and bake until the cheese is golden brown, about 20 minutes more.
Let rest for 15 minutes to set before cutting.
Serve the portions with a wide spatula.
Yields 12 servings as a first course, 6 as a main course.
