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This rich satisfying dish, adapted from a recipe given to me by a friend, is my husband's favorite. I usually serve it on his birthday. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes. —Elena Hansen, Ruidoso, New Mexico
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 373 calories, 22 g fat (12 g saturated fat), 131 mg cholesterol, 586 mg sodium, 24 g carbohydrate, 1 g fiber, 20 g protein.
Originally published as Seafood Lasagna in Taste of Home February/March 2002, p25
ScallopsA member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 11, 2012 by codeace
I've been making this recipe for years but we like it best as seafood enchiladas,I make it as the recipe says then take the seafood out of the sauce put in flour tortillas top with a little shredded mozz. cheese roll up and top with the sauce and shredded parmesan bake in 325 oven til sauce is hot and cheese is melted
Reviewed on Dec. 05, 2011 by spiker1
The family really like this one!
Reviewed on Oct. 05, 2011 by jcosta1
I have made this recipe quite a few times and every time is a success.Everybody loves it.As a side note: I also add lobster meat, usually an 8oz package.
I have made this recipe quite a few times and every time is a success.
Everybody loves it.
As a side note: I also add lobster meat, usually an 8oz package.
Reviewed on Aug. 21, 2011 by MJMUMS
Made this for the second time for my daughter and her family...they loved it!Very good! Will make again for sure.
Made this for the second time for my daughter and her family...they loved it!
Very good! Will make again for sure.
Reviewed on Aug. 16, 2011 by MJMUMS
We thought this was really good! Going to make it for my daughter and son in law....very good!
Reviewed on Jul. 26, 2011 by ejt325
BEST DINNER EVER!
Reviewed on Jul. 22, 2011 by CanadianHoney
Incredible! My husband complained that I don't cook for him the same fancy meals I used to and was hoping this would redeem myself! It sure did! I added spinach as suggested by another user, and also a touch of fresh dill (personal preference), and it was just right!
Reviewed on Jul. 02, 2011 by crohan
This was an excellent recipe!! This recipe is now my husbands favorite. It was easy to make, but it did take me a little longer than 35 min. to make it. It was worth it though, because it was absolutely delicious. I am going to make this when I have my next dinner party. This is definitely a keeper.
Reviewed on May. 26, 2011 by 10sChick
This is a well put together recipe. I followed it to the letter and I did find the sauce a bit too pasty (maybe less flour next time) and bland. It needs more seasoning. Only salt and pepper was called for in the recipe, but I would definitely experiment with other spices as well and up the green onions from 1 to like 4.
Reviewed on Apr. 23, 2011 by mkbonine
I followed the recipe exactly and it was very good. I think the next time I make it I will use a linguine noodle instead.
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