Seafood Lasagna

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 and simmer, uncovered for 4 to 5 minutes or until shrimp turn pink and scallops are firm and opaque, stirring gently.

Drain, reserving cooking liquid; and set seafood mixture aside.