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A nice way to dress up this favorite feel-good food is to add scallops. They transform mac and cheese into a sophisticated dish.—Laurie Lufkin, Essex, Massachusetts
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Nutritional Facts 1 serving equals 704 calories, 37 g fat (22 g saturated fat), 132 mg cholesterol, 696 mg sodium, 55 g carbohydrate, 3 g fiber, 38 g protein.
Originally published as Scallop Mac & Cheese in Country Woman October/November 2010, p35
ScallopsA member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops are usually available shucked, sold fresh or frozen and range in color from pale beige to creamy pink. Scallops can be broiled, grilled, pan-fried or deep-fried and cook in a matter of minutes.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 17, 2013 by kimmik22
This was fantastic! This is the kind of Mac & Cheese you would find in a fine dining restaurant! :)I used panko bread crumbs instead & baked it in one large baking dish instead of individual ramekins. Next time I would cut the scallops in 1/2 so there is more throughout the whole dish. Next time I'm thinking about using shrimp instead. Maybe either popcorn size or large shrimp chopped up.Will make again & again! Great way to impress company!
This was fantastic! This is the kind of Mac & Cheese you would find in a fine dining restaurant! :)
I used panko bread crumbs instead & baked it in one large baking dish instead of individual ramekins. Next time I would cut the scallops in 1/2 so there is more throughout the whole dish. Next time I'm thinking about using shrimp instead. Maybe either popcorn size or large shrimp chopped up.
Will make again & again! Great way to impress company!
Reviewed on Nov. 03, 2011 by ferndale52
the flavor of this dish is excellent. elegant almost. i also reheats well
Reviewed on Oct. 05, 2011 by jc051150
Just mad this to take to the beach. Put 4 in the freezer so wish me luck on freezing. My husband ate the 5th one and raved. I used shrimp instead of scallops, low fat cheddar and reg swiss, one cup skim milk and 1 cup half and half because I didn't have whole milk. Next time I'll use less butter to toast the bread crumbs but this recipe is to die for and will go in my recipe box as a special occasion meal.
Reviewed on Oct. 03, 2011 by Ndallas07
I think it just needed a little more flavor. Its a little elaborate but nothing too crazy. My boyfriend loved it though!
Reviewed on Oct. 02, 2011 by naner0331
One more comment: My hubby loved this and he's definitely more a meat-and-potatoes kind of guy. Oh!!! And one more thing with my "makeover" suggestions...how about a little reduced-fat cream cheese? I'd start with 4 ounces and see what happens. Blessed cooking, everyone?
EXCELLENT AND VERY FUN TO MAKE!!!! Will make again. Next time, though, I want to try a reduced-fat "makeover". How 'bout chicken instead of scallops? Then get rid of the butter and use 1/8 C. olive oil for the bread crumbs and do the same for the rest of that kind of fat. For the whole milk, I'll try fat-free reconstituted evaporated milk or fat-free half & half. I'll check out the fat calories in reduced-fat cheese and do some changing there, too; probably one full-fat and the other reduced. Not sure what to do with the sherry...maybe just the 2 tablespoons? What do you all think...will these changes make a lot of difference? For the seafood lovers, maybe use shrimp instead of scallops? So much fun being in the kitchen actually making real food rather than dumping something out of a box with ingredients most of us can't even pronounce.
Reviewed on Oct. 02, 2011 by likesyummies
do I see my self eating it regularly? No but as a delicious treat. Is there any fit/active youth anymore? But where tastebuds are more evolved, it's excellent.
Reviewed on Oct. 02, 2011 by MsPattyinLoveland
I used whole grain pasta for this and 2% cheese and skim milk. Stop complaining about the time it takes to prepare. Involve everyone's help and you will have quality family time. We spend that much time just trying to FIGURE out what to make. Excellent recipe.
Reviewed on Oct. 02, 2011 by wombatt
this is great and its not a meal for 7 days a week so its not that bad once in a while so get over it. like thumpers mom said '' if you cant say something nice then shut up and let people eat and choose to eat what they want '' ok. i changed it ''some''
Reviewed on Oct. 02, 2011 by chezshea
37 grams of fat is FOUR meals worth for all of us but the very young and active. Too much cheese and butter killed the kings of Europe ! Delicious is not everything. Try scallops on angel hair instead....only 4 grams of fat.
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