• 1 Green Onion diced
• 2 Tablespoons Vegetable Oil
• 2 Tablespoons PLUS 1/2 Cup Butter or Margarine, Divided
• 1/2 Cup Chicken Broth
• 1 Bottle (8 Ounces) Clam Juice
• 1 Pound Bay Scallops
• 1 Pound small uncooked Shrimp, peeled & deveined
• 1/2 Pound Imitation Crab Meat, chopped
• 1/4 Teaspoon White Pepper, Divided
• 1/2 Cup All-Purpose Flour
• 1 1/2 Cup Milk
• 1/2 teaspoon Salt
• 1 Cup Whipping Cream
• 1/2 Cup Shredded Parmesan Cheese, Divided
• 9 Lasagna Noodles, cooked and drained

Directions:

1. Preheat oven to 350 degrees.
2. In large skillet, cook Onion in Oil and 2 Tablespoons Butter until tender.
3. Add Chicken Broth and Clam Juice and bring to boil.
4. Add Scallops, Shrimp, Crab and 1/8 Teaspoon (half) of White Pepper and return to boil.
5. Reduce heat and simmer, uncovered, stirring occasionally, for 4-5 minutes, or until shrimp turn pink and the scallops have turned white.
6. Drain the liquid from the pan, BUT SAVE THE LIQUID!
7. In a sauce pan, melt remaining butter and stir in flour until smooth.
8. Combine Milk and the Saved Liquid and gradually add it to the pan.
9. Add salt and remaining pepper.
10. Bring to a boil and stir for 2 more minutes until sauce thickens.
11. Remove from heat and stir in Cream and 1/4 Cup Parmesan Cheese.
12. Stir 3/4 Cup White Sauce into the Seafood Mixture.
13. Spread 1/2 Cup White Sauce into a Greased 9"x13" (2" deep) baking dish.
14. Lay 3 Noodles in bottom of dish, then pour in 1/2 of the Seafood Mixture. Top with 3 more Noodles and then add the rest of the Seafood Mixture. Top with last 3 Noodles, remaining Sauce and remaining Cheese.
15. Bake uncovered at 350 degrees for 35-40 minutes or until golden brown.
16. Let stand for 10-15 minutes before serving.