Fratelli Perata Winery

Lasagna "Baia Bianca"

From our friend Fabrizio Iannucci, Nationally Acclaimed Chef/Owner, Alloro Restaurant, Paso Robles

1 lb. Bay scallops
15 basil leaves, chopped
4 oz. brandy
1 small red sweet onion in large chunks
1 qt. half and half (light cream)
2 oz. unsalted butter
1 oz. flour
1 cup grated parmesan cheese
6 thin slices Mozzarella, cut in cubes
2 tsp lobster base (optional)
4 sheets fresh pasta (10 by 8 inches)
white pepper

Preheat oven to 300 degrees F.

Cook pasta 4 minutes in salted boiling water with a drop of oil to keep the sheets from sticking together. Drain and cool in cold water. Spread on a cloth to dry.

Saute scallops with half the butter and brandy for 3 minutes. Drain and save the juice. 

For the sauce, melt the remaining butter in a heavy pan. Add flour and stir over very low heat. Cook a little.  In another pot, boil the half and half, the juice of the scallops, lobster base, white pepper and red onion. Discard the onion and add the cooked butter and flour. Return the pan to low heat and stir the sauce until it comes to a boil. Simmer for 2 to 3 minutes. Strain the sauce through a fine chinois (sieve) and finally stir the chopped basil into the sauce. 

Layer the ingredients in a shallow baking dish, starting with the sauce. Follow with the pasta layer, then sprinkle liberally with the scallops, mozarella and parmesan cheese.  Cover with more sauce and another layer of pasta and so on. 

Bake 45 minutes.

Preparation time: 2 hours