Seafood Lasagna

• 1 green onion, finely chopped
• 2 Tbsp. vegetable oil
• 2 Tbsp., plus 1/2 c. butter or margarine, divided
• 1/2 c. chicken broth
• 8 oz. bottle clam juice
• 1 lb. bay scallops
• 1 lb. uncooked small shrimp, peeled and deveined
• 8 oz. imitation crabmeat, chopped
• 1/4 tsp. white pepper, divided
• 1/2 c. all-purpose flour
• 1 1/2 c. milk
• 1/2 tsp. salt
• 1 c. whipping cream
• 1/2 c. shredded Parmesan cheese, divided
• 9 lasagna noodles, cooked and drained

1. In a large skillet, saute onion in oil and 2 tablespoons butter until tender.
2. Stir in broth and clam juice; bring to a boil.
3. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.
4. Reduce heat and simmer, uncovered for 4 to 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.
5. Drain, reserving cooking liquid;
6. and set seafood mixture aside.

green onion, vegetable oil, butter, chicken broth, clam juice, bay scallops, shrimp, imitation crabmeat, white pepper, allpurpose, milk, salt, whipping cream, parmesan cheese, lasagna noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=70160 (may not work)