Lasagne with Shrimp and Scallops from The Classic Pasta Cookbook by Giuliano Hazan
Put the olive oil in a 10-inch skillet and place over medium heat. Add the onions and Sauté until they turn a rich golden color, about 5 minutes. Add the garlic and parsley and Sauté for another...
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Ingredients
- 1 tablespoon flat leaf Italian parsley, finely chopped
- 1 teaspoon garlic, finely chopped
- ¼ cup yellow onion, finely chopped
- 3 tablespoons extra virgin olive oil
- Freshly ground black pepper
- Salt
- 8 ounces large shrimp, peeled, deveined, and cut into ¼-inch pieces
- 8 ounces scallops, cut into ¼-inch cubes
- Béchamel, made with 2 cups milk
- Pasta dough, made with 2 eggs and 1 ½ cups flour
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