Recipe by Coastal Living July 1999


Recipe Summary

8 appetizer servings


Ingredient Checklist


Instructions Checklist
  • 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.