Seafood lasagna with shrimp and scallops queues
Instructions
Clean the scallops, shrimp and chop it with a knife in chunks by max 1/2 cm. Set aside. Soak the mushrooms in hot water. In a bowl, dissolve 50 g of butter in the microwave and miscelarci flour and salt. Keep aside.
Finely chop the shallots and let it wither with a bit of butter. Add the drained mushrooms (without water), add the brandy and flambé. Add evaporated milk, nut and butter with the flour. Cook for approx. 5 minutes stirring. Correct the consistency (which should be fairly liquid) with water.
After 5 minutes, turn off the heat and add the scallops, shrimp and the chopped chives. The dough thus made should be liquid enough. Sprinkle the bottom of the pan with a little of the liquid mixture and then proceed to the stratification of lasagna: lasagna, a couple of ladles of prepared and copious amounts of grated emmental cheese. Proceed until exhaustion ingredients.
Before fire put on top a few flakes of butter and bake for about 20 minutes at 180° c.
Ingredients and dosing for 6 persons
- 6 scallops
- 300 g shrimp tails
- 100 g dried porcini mushrooms
- 1 shallot
- 100 g butter
- 2-3 tablespoons of flour 00
- 1/2 glass of cognac
- 500 g fresh lasagne
- 1/2 litre of milk
- 200 g emmental cheese
- chives
- Fish nut or concentrated
- salt q. b