Recipe(tried): SCALLOP LASAGNE

SCALLOP LASAGNE Serves: 122 POUNDS SCALLOPS
1/3 CUP BUTTER OR MARGARINE
1 CUP GREEN ONIONS, CHOPPED
1 CLOVE GARLIC, MINCED
1/2 TSP. FRESH THYME OR
1/4 TSP. DRIED THYME LEAVES
1/3 CUP ALL PURPOSE FLOUR
1 CUP CHICKEN BROTH
1 CUP WHIPPING CREAM
1/2 CUP DRY VERMOUTH OR WHITE WINE
1 8 OZ. PACKAGE LASAGNE NOODLES
2 CUPS SHREDDED SWISS CHEESE
SALT AND PEPPER TO TASTE

RINSE SCALLOPS WELL AND DRAIN. CUT INTO HALF INCH PIECES.
MELT 1 TABLESPOON OF THE BUTTER IN A FRYING PAN. ADD ONION, GARLIC AND
THYME STIR ON MED. HIGH HEAT FOR ONE MINUTE. ADD SCALLOPS AND COOK
STIRRING OFTEN UNTIL THEY ARE OPAQUE IN CENTER(CUT TO TEST), ABOUT 2 TO 3
MINUTES. REMOVE FROM HEAT AND STRAIN OVER BOWL, ABOUT 20 MINUTES.

IN THE SAME FRYING PAN MELT REMAINING BUTTER ON MED.HEAT. ADD FLOUR AND
MAKE A ROUX. REMOVE FROM HEAT AND ADD BROTH, CREAM AND VERMOUTH AND STIR
UNTIL SMOOTH, RETURN TO HEAT AND BRING TO A BOIL, STIRRING CONSTANTLY, SET
ASIDE.

COOK PASTA ACCORDING TO DIRECTIONS.TAKE JUICE FROM STRAINED SCALLOPS AND PUT IN SMALL PAN, BOIL ON HIGH HEAT
UNTIL REDUCED TO 2 TABLESPOONS STIR NEAR END TO KEEP FROM SCORCHING, THEN
ADD TO CREAM SAUCE.

BUTTER A 9 X 12 BAKING THEN LINE BOTTOM WITH 1/3 OF THE NOODLES,SPREAD
WITH 1/3
OF THE SAUCE, TOP WITH 1/3 OF THE SCALLOPS
THE 1/3 OF THE CHEESE. REPEAT LAYERS TWICE MORE ENDING WITH CHEESE ON
TOP

COVER PAN WITH FOIL AND BAKE IN A 350 DEGREE OVEN FOR 20 MINUTES. REMOVE
FOIL AND BAKE UNTIL CHEESE IS GOLDEN, ABOUT 20 MINUTES LONGER. LET STAND
ABOUT 15 MINUTES BEFORE CUTTING.