Scallop Lasagne

• 2 lb. bay scallops (can use frozen)
• 1/3 c. margarine
• 1 c. chopped green onions
• 1 clove garlic, minced (generous Tbsp.)
• 1/4 tsp. thyme
• 6 Tbsp. margarine
• 1/2 c. flour
• 1 1/2 c. chicken broth
• 1 1/2 c. whipping cream
• 3/4 c. dry vermouth or dry white wine
• 8 oz. lasagne noodles (enough for large pan) or 12 to 16 oz. rotelle (curly spiral noodles)
• 3 c. shredded Swiss cheese

1. Rinse scallops and drain. Melt 1/3 cup margarine in large skillet.
2. Add green onions, garlic and thyme.
3. Saute on medium-high for 1 minute.
4. Add scallops. Stir and cook 2 to 3 minutes.
5. Remove from heat.
6. Pour into strainer over bowl. Let drain 20 to 30 minutes, reserving liquid in bowl.

bay scallops, margarine, green onions, clove garlic, thyme, margarine, flour, chicken broth, whipping cream, white wine, noodles, swiss cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=797650 (may not work)