Creamy Scallop Lasagna with Focaccia

Ingredients

• Shitloads of butter.
  1 unit
• A bunch of green onions
  1 unit
• A few cloves of garlic (yes

  that's frozen minced garlic. Don't laugh, that stuff's pretty amazing. They mince the garlic, shove it those little cubes, then flash-freeze it. It's not quite the same as real garlic, but it's what I had).
  1 unit
• A big hunk o' spinach. You could use mushrooms instead of or in addition to spinach

  if you wanted.
  1 unit
• .5 pounds of scallops. As you will see

  I only had a pound of scallops, so I chucked in a quarter-pound each of shrimp and calamari rings.
  1 unit
• Lasagna noodles. These are fresh ones

  from Trader Joe's. They are awesome because you don't have to boil them, they're easy to work with, and they taste great. You get serious props for making your own lasagna noodles, though.
  1 unit
• flour
  1/4 cup
• chicken stock (the canned stuff is FINE)
  1 cup
• heavy cream (I told you it wasn't low-fat)
  1 cup
• dry white wine or vermouth. Obviously

  I opted for the vermouth.
  1/3 cup
• half-and-half
  1/4 cup
• of shredded cheese. I used Jarlsberg-- for those not familiar with it

  it's a bit harder than mozzarella, and has more pronounced flavor. It's still pretty mild, though, so don't be scared of it.
  2 cups