Recipe: Scallop Normandy Lasagna

Name: Scallop Normandy Lasagna
Prep time: 60 min
Cook time: 45 min
Total time: 165 min
Yield: 4 servings
Ingredients: Scallop Normandy Lasagna for 4 people:12 large French scallops, each cut into quarters; A package of dry lasagna sheets150g (5.25 oz) of small brown Paris mushrooms, cleaned and cut into quarters; 1 finely chopped shallot; 20g (0.7 oz) of salted butter; 10 cl (0.4 cup) of 30% fat liquid cream; 8 cl (0.3 cup) of farmhouse cider; 1 egg beaten in an omelette with 6 cl (0.3 cup) of liquid cream; Salt and freshly ground pepper

By chef patrick Asfaux 5/5 (1 review)

Prep 60 min

Cook 45 min

Rest 1h

Total 2h45

Servings 4 serv.

Ingredients for 4 servings

Scallop Normandy Lasagna for 4 people:

12 large French scallops, each cut into quarters

A package of dry lasagna sheets

150g (5.25 oz) of small brown Paris mushrooms, cleaned and cut into quarters
1 finely chopped shallot
20g (0.7 oz) of salted butter
10 cl (0.4 cup) of 30% fat liquid cream
8 cl (0.3 cup) of farmhouse cider
1 egg beaten in an omelette with 6 cl (0.3 cup) of liquid cream

Salt and freshly ground pepper

Step-by-step directions

1 In a saucepan, melt the butter, then "sweat" the shallot and mushrooms. Season with salt and pepper and let them cook for five minutes.

2 Add the scallops, cider, and liquid cream. Season again and cook for eight minutes. Drain the scallops and mushrooms, then pour the liquid back into the saucepan and let it reduce by half.

3 Preheat your oven to 180°C (355°F) (th6).

4 In an oven-safe dish, start with a layer of lasagna sheets, then spread half of the scallop and mushroom mixture. Drizzle with a ladle of the cooking liquid, then add another layer of lasagna sheets and spread the remaining mixture. Pour the cooking liquid over it, then cover with a final layer of lasagna sheets and pour the egg and cream mixture on top.

5 Bake in the middle of the oven for 35 minutes. After this time, turn off your oven and let it rest in the oven for another 15 minutes.

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