Thanks for the ideas Meg and Shirley...sounds yummy! Can't wait to try them. Here's one to consider:
This is a little pricey to make, but well worth it when you consider it yields 12 servings. It also costs less than going to a restaurant, and great for company.
1 Green onion, finely chopped
2 Tablespoons vegetable oil
2 Tablespoons plus ½ cup butter or margarine, divided
½ Cup chicken broth
1 Bottle (8 oz) clam juice
1 Pound bay scallops
1 Pound uncooked small shrimp, peeled and deveined
1 Package (8 oz) imitation crabmeat, chopped
¼ teaspoon white pepper, divided (I just use black)
½ Cup all purpose flour
1½ Cups milk
½ teaspoon salt
1 Cup whipping cream
½ Cup shredded Parmesan Cheese, divided
9 Lasagna noodles, cooked and drained
In a large skillet, saute onion in oil and 2 Tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turns pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cream and ¼ cup Parmesan cheese. Stir ¾ cup white sauce into the seafood mixture.
Spread ½ cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1 ¼ cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand 15 minutes before cutting. YIELD 12 servings.