In a large skillet, saute onion in oil and 2 tablespoons butter until tender. Stir in broth and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.
In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.
Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
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|Serving Size: 1 Recipe (1824g)|
|Recipe Makes: 1|
|Calories from Fat: 880 (30%)|
|Amt Per Serving||% DV|
|Total Fat 97.8g||130 %|
|Saturated Fat 42.5g||212 %|
|Monounsaturated Fat 30.9g|
|Polyunsanturated Fat 14.6g|
|Cholesterol 1531.9mg||471 %|
|Sodium 6377.5mg||220 %|
|Potassium 4036mg||106 %|
|Total Carbohydrate 231.8g||68 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 227.2g|
|Protein 273.6g||391 %|
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Calories per serving: 2957
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