Scallop Lasagna

• 2 lbs bay scallops or 2 lbs scallops
• 13 cup butter or 13 cup margarine (about)
• 1 cup green onion, chopped
• 1 clove garlic, minced or pressed
• 12 teaspoon fresh thyme leaves or 14 teaspoon dry thyme leaves
• 13 cup all-purpose flour
• 1 cup regular-strength chicken broth
• 1 cup whipping cream
• 12 cup dry vermouth or 12 cup dry white wine
• 1 (1/2 lb) package dry lasagna noodle
• 12 lb swiss cheese, shredded (2 cup)

1. Rinse scallops well and drain, if using regular scallops, cut into 1/2-inch pieces.
2. Melt 1 tablespoon butter in a 12 to 14-inch frying pan.
3. Add onion, garlic and thyme; stir on medium-high heat for 1 minute.
4. Add scallops; cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes.
5. Remove from heat; pour scallops into a large strainer pos itioned over a bowl; let drain for 20 to 30 minutes.
6. In the same frying pan, melt remaining butter on medium heat.
7. Add flour and stir until it turns a light golden color.
8. Remove from heat; smoothly mix in broth, cream and vermouth.
9. Return to high heat; bring to a boil, stirring and set aside.
10. Fill a 4 to 5-quart pan 3/4 full with water and bring to boiling over high heat.
11. Add lasagna to water and boil, uncovered, until tender to bite, about 10 minutes; drain.
12. Rinse lasagna with cold water until cool; drain again and set aside.
13. Pour scallop juices into a 1 to 1 1/2-quart pan; boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching.
14. Mix juices with cream sauce.
15. Line bottom of a 9 x 12-inch buttered baking pan or dish with 1/3 of the lasagna noodles.
16. Spread noodles with 1/3 of the sauce; top with 1/3 of the scallops, then with 1/3 of the cheese.
17. Repeat layers twice more, ending with cheese on top.
18. Cover pan with a lid or foil; if made ahead, chill up to 1 day, then bring to room temperature.
19. Bake lasagna in a 350 degrees oven for 20 minutes.
20. Remove foil and bake until cheese is golden, about 20 minutes longer.
21. Let stand 15 minutes to firm before cutting; lift out portions with a wide spatula.
22. Makes 12 servings as a first course, 6 as an entree.

bay scallops, butter, green onion, clove garlic, thyme, flour, chicken broth, whipping cream, white wine, noodle, swiss cheese

Taken from www.food.com/recipe/scallop-lasagna-4109 (may not work)