Preparation Method
- Preheat the oven to BAKE 350°F. Heat 2 tablespoons butter and oil in a Dutch oven over medium heat. Add onion, mushrooms, garlic, thyme, ½ teaspoon salt and ¼ teaspoon black pepper. Cook until vegetables have softened, 8-10 minutes. Increase heat to medium-high and add wine. Cook until liquid is mostly absorbed, 2 to 3 minutes. Stir in stock and bring to a simmer. Add scallops, shrimp and ¼ teaspoon salt. Reduce heat and simmer uncovered until seafood is mostly cooked through, stirring occasionally, 4 to 5 minutes. Drain the mixture and reserve cooking liquid. Mix the drained shrimp, scallops and vegetables with the crabmeat and set aside.
- Melt 6 tablespoons butter in a saucier pan over medium heat. Stir in flour until smooth and cook for one minute. Combine half and half and reserved cooking liquid and gradually add to the roux. Add remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and cook until thickened, stirring continuously, about 2 minutes. Remove from heat and stir in ½ cup Parmesan cheese, parsley, lemon juice and cayenne. Stir ½ cup of the sauce into the seafood mixture. Spread ½ cup of the sauce on the bottom of a 9-by-13-inch baking dish. Top with 3 noodles. Spread with 1/3 of the seafood mixture. Top with ½ cup sauce. Repeat twice with another layer of noodles, seafood and sauce. Top with remaining noodles, sauce and parmesan cheese.
- Bake until golden brown, 35 to 40 minutes.
Pro Tip
A Pinot Gris from would be an ideal wine pairing, as the notes of stone fruit pair well with the seafood and the richness of the béchamel is balanced by the citrus and acidity.
