- 4 dried scallops
- 250 ml water (warm)
Place the dried scallops in a bowl with warm water and leave for at least 3 hours. Then, tear them into small fine strips.
- 250 g instant lasagna sheets
- 1 oven
- 1 baking dish (12 in.)
Preheat the oven to 180 C. Line a greased, deep lasagna dish approximately 30 x 30cm with some of the lasagna sheets. Break them to fill in gaps if needed. Set aside.
- 125 g scallops
- 500 g boneless fish fillet
- 500 g raw prawns (shelled & deveined)
Chop the fish, scallops & prawns into even bite-sized pieces.
- 125 g butter
- 500 ml milk
- 125 g cheddar cheese (grated)
- 85 g plain flour
- 1 cooking spoon
- 1 frying pan (large, deep)
Melt the butter in a large pan. Cook, stirring for a minute. Add flour and cook, stirring for a minute. Gradually blend in milk and water from the scallops, stirring until mixture is smooth. Cook, stirring constantly over medium heat until the sauce boils and thickens. Reduce the heat and simmer for 3 minutes. Remove from heat and stir in cheddar cheese, salt and pepper, to taste. Add seafood and simmer for a minute. Remove from heat.
Spoon half the seafood mixture over the lasagna sheets. Top with a layer of lasagna sheets. Continue layering, finishing with lasagna sheets.
- 50 g Parmesan cheese (grated)
- 125 ml cream
- 2 tbsp fresh parsley (chopped)
Pour cream over the top. Sprinkle with combined parmesan and parsley. Bake, uncovered for 30 minutes or until bubbling and golden.