- 16 (4- x 4-inch) fresh lasagna squares*
- 1 1/2 pounds sea scallops
- 2 1/2 tablespoons all-purpose flour, divided
- 1 tablespoon butter
- 2 teaspoons canola oil
- 1 teaspoon chili powder
- 1/2 teaspoon curry powder
- 3/4 cup low-fat milk
- Pinch of salt
- 1/4 cup thinly sliced scallions
- Soy sauce
How to Make It
Cook lasagna squares according to package directions; drain. Cover with plastic wrap, and keep warm.
Dredge scallops in 2 tablespoons flour.
Heat 1 1/2 teaspoons butter and 1 teaspoon oil in a large skillet over medium-high heat 2 minutes. Add half of the scallops, and cook about 2 minutes on each side or until lightly browned. Remove scallops, and set aside. Repeat procedure with remaining butter, oil, and scallops. Remove scallops, and set aside, reserving drippings in skillet.
Whisk remaining 1/2 tablespoon flour, chili powder, and curry powder into drippings in skillet. Cook over medium heat, whisking constantly, 1 minute. Gradually whisk in milk. Continue cooking over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and scallops, and cook 1 minute or until thoroughly heated.
Place 2 lasagna squares on individual plates; spoon scallops and sauce evenly over squares. Sprinkle each serving with scallions and a dash of soy sauce.
*Fresh pasta may be purchased in sheets at specialty food shops and cut into squares. Dry lasagna noodles may be substituted and cut into squares after cooking.