Honors College student Peter made a video of me making homemade orecchiette
, I ended
up with quite a few batches of pasta dough.
many people are saying these days, "That is such a First World problem."
did mean that Mark and I just had to mak
e a lot of pasta dishes in short order to use up the
some into orecchiette and froze them, and used some for pappardelle, and
finally - the very last ball of dough - was rolled out and used for today's
recipe: seafood lasagne.
he wasn't in the mood for a traditional lasagne with Bolognese sauce, but said
he was fondly remembering an airy-light lasagne made by nuns in a convent in
Rome. (It was most likely a traditional Bolognese-style that combines red sauce
with a béchamel
about to go to all that work, but wanted to make him happy so I made a lasagne
using a béchamel
bag of frozen scallops, some cooked salad shrimp, and a 7-ounce wild-caught
Alaskan salmon fillet I got at the farmer's market from my friend Ian at WhiteCane Sockeye Salmon
. (His father, the fisherman, is legally blind, thus the reference
to a White Cane.)
choosing my seafood for the dish, we meandered through the herb section of our
garden and Mark suggested that tarragon would be perfect for this lasagne.
because I had picked them up at the market on Sunday, I had a nice
"forest" of oyster mushrooms. This was becoming quite the dish!
out great, and we enjoyed it for several days. And, smarty pants that I am, I
actually wrote down what I did and photographed it just in case it was good.
was very good. I hope you enjoy it!
pasta, enough for 3 layers*
* or dried lasagne noodles
tablespoons butter, divided
sea scallops, sliced horizontally
cooked salad shrimp
thinly sliced oyster mushroom caps
oven-dried plum tomatoes, or 6 sun-dried tomatoes
tablespoon chopped fresh tarragon
wild salmon filet, thinly sliced
slices goat gouda (or other semi-hard goat cheese)
tablespoons butter and add flour – cook over medium heat for 2-3 minutes until light tan in
milk in a steady stream (whisking all the while) to the flour and butter. Once incorporated, add salt
and pepper to taste (approximately 1 teaspoon salt). Cook over medium-low heat
until thick; set aside.
tablespoon butter and cook shallot over medium heat until clear. Add scallops and sprinkle with
salt and pepper. When
scallops turn opaque, add wine and bring just to a boil. Turn off heat and with a
slotted spoon remove scallops to a bowl, reserving wine. Add cooked shrimp to
the bowl with scallops.
large skillet, heat remaining tablespoon butter and sauté mushrooms till they begin to
soften. Add reserved wine and bring to a simmer. Simmer for 5 minutes, then add
add chopped oven-dried tomatoes, cayenne, salt, pepper, and tarragon. Add any juices from the
reserved scallop mixture and set sauce aside.
oven to 375°F.
Set a large pot of salted water on the stove and bring to a boil.
fresh pasta for about 1 minute (until al dente). If using dried pasta, follow
manufacturer's directions for cooking times. Drain and rinse pasta quickly
under cool water to stop the cooking. Place them on racks to dry. Do not
overlap them, or they will stick together.
butter a 9-inch by 11-inch baking pan. Line the bottom of the pan with a third
of the cooked pasta.
1/2 cup sauce over the pasta, add the shrimp and scallops and cover them with
another 1/2 cup sauce. Top with the second third of the cooked pasta. Spread the salmon slices on
top then spoon 1 cup sauce over the fish. Place remaining pasta on top. Spoon any remaining béchamel sauce over the pasta,
and top with cheese slices (or, you can grate the cheese on top) and bake 45
minutes, or until bubbly.
Let sit 5
minutes before serving.
Labels: homemade pasta, oyster mushrooms, salmon, scallops, seafood lasagne, shrimp, tarragon