All you need to create a spin on a classic Italian dish are 8 ingredients - Campbell's® Reserve Crab Bisque with Sherry Soup enables you to cut time and costs while pleasing your patrons.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|1. Preheat the oven to 375 degrees F. Spray two 13 by 10-inch aluminum foil pan with vegetable oil cooking spray.
2. In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.
3. Make a roux with butter and flour. Add the tempered Campbell's® Reserve Crab & Cream Bisque with Sherry to the roux and whisk until it comes up to temp. (165degrees) Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.
4. Spoon about 1/2 cup of the sauce from the skillet into the prepared pan. (Try to get just sauce not the seafood) Cover the bottom of the pan with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. Tuck in any edges of the noodles so they're all coated with sauce. Top with the Parmesan.
5. Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.