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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 Oct. 02, 2011 by Travlnman02
You either like scallops or you don't. If you don't it will not make a difference what the recipe is but this one is excellent. Takes a little longer to prepare but well worth the time and effort. I only added a squeeze of fresh lemon as I prepared to eat it. I had a small New York Strip Steak and fresh made Garlic Bread, and steamed vegs with it. Made a great meal.
Reviewed on Oct. 02, 2011 by pigletcat
Too much work. I've been known to open a box of M & C and add a can of peas, etc.
Reviewed on Oct. 02, 2011 by laura1008
Not any more complicated than any homemade mac n cheese which is WELL worth the effort. I dont know about swiss cheese i think id use more cheddar and switch the bread crumbs for panko for extra crunch.
Reviewed on Feb. 24, 2011 by Tumbleweeds
Way too much work!
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