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1
Preheat oven to 350 degrees F.
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2
Melt 1 tablespoon butter in a large saute pan over medium-high heat.
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3
Add the mushrooms and cook until golden, about 5 minutes.
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4
Reduce heat to medium and add the green onions, shallots, and garlic, and saute for 3 minutes.
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5
Transfer the mushroom mixture to a bowl and set aside.
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6
Do not rinse out this pan- we're going to use it again in the upcoming steps.
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7
Rinse the scallops under cold water, then pat dry with a paper towel and season with the white pepper.
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8
Increase the pan heat to medium-high and, in the previously-used pan, melt another 1 tablespoon butter.
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9
Saute the scallops until just opaque, about 2 to 3 minutes.
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10
Be careful to not overcook.
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11
Season with salt and transfer to a strainer set over a bowl to let it drain.
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12
Reserve drained liquid.
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13
Cook the lasagna noodles according to package directions.
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14
Drain, rinse immediately with cold water and then drain again.
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15
Toss with 1 Tbsp olive oil and set aside.
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16
Now to start the sauce!
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17
Over medium heat melt the remaining butter in a saucepan.
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18
Add the flour and cook, stirring constantly to keep it from browning.
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19
Gradually add the chicken broth, cream, and vermouth.
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20
Cook, stirring occasionally, until smooth and thickened, about 5 minutes.
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21
As soon as sauce begins to boil, remove it from the heat.
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22
Season with thyme and basil.
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23
Stir in 1/4 cup of the reserved strained scallop juice.
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24
Lightly spray the bottom of a 9x13-inch baking pan with pan spray.
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25
Pour the half-and-half into the bottom of the baking pan.
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26
Lay 4 noodles in a single layer in the pan.
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27
Layer with 1/3 each of the mushroom mixture, scallops, and shredded cheeses.
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28
Then coat with 1/3 of the sauce.
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29
Repeat the process twice, ending with the sauce.
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30
Sprinkle with grated Parmesan.
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31
Cover pan with foil and bake at 350F for 20 minutes, then remove foil and bake 20 minutes longer.
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32
Remove from oven, cover, and let sit 15 minutes before serving.
