For the past few days I have been pondering what to make for Sunday dinner. On Friday we declared it would be Seafood Lasagna. As I prepared to head to the grocery store on Sunday morning, there was an abrupt change of plans. “You know what, pick up a Ribeye for dinner. That would be a lot easier than the lasagna.” As you wish. Hmmp. Since when has easy been my reason for cooking? I surprised them with Seafood Lasagna Roll-Ups as an appetizer.
Funny story. After I picked out a nice bone-in Ribeye steak I headed to the seafood counter. I’ll have “about a half a pound of shrimp” and then stopped my fish counter guy at one handful, that’s plenty. I’ll have two sea scallops. I apologized, he interrupted me and said “no no…you get it. I had a lady last week buy one scallop. One? What happens if you mess it up? At least you’re buying a spare.” Then I asked for one crab cake.
That’s actually not the funny story. And I’m not sure it’s all that funny unless you’re a food blogger or a professional chef.
By this point he had to ask. “So, what you making?” I told him I was making Seafood Lasagna Roll-Ups, to serve as an appetizer. His response…. “Okay. Have you considered a Gratin?”
Was he trying to tell me that this roll-up concept was a bad idea? What part of it didn’t he like? Next thing I know he flops his “bible” on the counter. No, not THE Bible, his bible. The Flavor Bible. He went on to share that he had worked as a sous chef and had a passion for cooking. We talked a little more about where I was taking my lasagna with the jalapeno alfredo sauce, etc. We were digging each other. And then I blew it.
I said “I’m a actually a food blogger.” I’m sure with a big grin on my face, drooling with a sense of accomplishment. This is the funny part. He said, “I think I’m supposed to hate you.” Oh (jaw drops) Um, well…can I just have my crab cake and I’ll be on my way.
Fellow food bloggers, are we ‘blogger types’ ridiculed by real chefs? Have I been living under a rock? Is it because we butcher (not literally) classic recipes and make them our own? Is it because we encourage people to get into the kitchen, find their passion, and share it with their families….at their own kitchen tables?
Who knows? Unless you do, in which case please comment below and fill me in. What I do know is that when I presented individual Seafood Lasagna Roll-Ups my family was quite happy.
And as for these roll-ups, I’m not sure my idea of making them cute and standing them on end was the best idea, as the filling ingredients gravitated to the bottom. It did create a fun slightly crispy ruffle around the top though. Tonight we are having the remaining four as dinner. I’m going to lay our Seafood Lasagna Roll-Ups down when I reheat them. Either way will be fine. Remember comfortable, complete, and happy.
- 2 jalapenos, finely diced
- 1 shallot, finely diced
- 2 Tbl. flour
- 4 Tbl. butter
- 2 cups heavy cream
- 1½ cups grated Parmesan cheese
- ½ tsp. freshly grated black pepper
- ½ tsp. garlic powder
- salt to taste
- 6 dried lasagna noodles, prepared according to package instructions
- 1 Tbl. butter
- 12 medium shrimp, peeled & deveined, cut in half
- 4 ounces crab meat
- 2 large sea scallops, sliced in thirds
- 2 cups fresh spinach leaves
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
- Finely dice jalapeno and shallot. Melt butter in a large skillet, sauté fine diced jalapeno and shallot for 2-3 minutes. Dust with flour and sauté an additional 1-2 minutes until mixture is bubbly.
- Whisk in heavy cream and bring to a boil. Remove from heat; stir in Parmesan cheese, black pepper and garlic powder. Whisk to combine. Season with salt to taste. Reserve.
- Prepare the noodles according to package instructions. Rinse under cool water; reserve.
- In a large skillet melt butter. Sauté spinach until wilted. Remove to paper towels. Add shrimp, scallops and crab meat to skillet and sauté for 3-4 minutes until opaque and cooked through; reserve.
- Preheat oven to 350 degrees. Butter a small casserole dish.
- Line a large flat surface with parchment paper. Line up lasagna noodles in a row. Have sauce, cooked seafood and spinach, and cheese at hand. Spoon about ¼ cup of Alfredo sauce onto each noodle and spread.
- Alternately top with a shrimp, cooked spinach, scallop slice, spinach, crab meat, spinach, and a shrimp. Sprinkle each with a good handful of grated mozzarella and parmesan cheese. Roll each noodle and stand or lay in casserole dish. Repeat with remaining 5 noodles. Spoon remaining alfredo sauce over rolls.
- Bake for 30 minutes until top is golden brown and bubbly. Allow to rest 10 minutes before serving.
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