Seafood Lasagna(Low-Fat)

1. 1

   Preheat oven to 350u00b0.

2. 2

   Using a medium saucepan, mix the milk with the water and heat over medium heat.

3. 3

   Sprinkle with enough paprika to make the sauce pale pink; add nutmeg and salt to taste. Mix the vermouth and flour together in a small bowl to make a smooth paste.

4. 4

   Whisk this into the milk, stirring constantly, until the sauce thickens, and then set it aside.

5. 5

   Heat a nonstick skillet and coat with a nonstick vegetable oil spray.

6. 6

   Add scallops and garlic, sprinkle with salt and pepper, and cook until the scallops just turn solid white.

7. 7

   Remove from the skillet and combine with the crab.

* Per serving · 4 servings · Values may vary.

No additional tips available.