Scallop Mac & Cheese Recipe

Scallop Mac & Cheese Recipe photo by Taste of Home

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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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Scallop Mac & Cheese Recipe

Prep: 35 min. Bake: 15 min.

Yield: 5 Servings

35 15 50

Ingredients

2 cups uncooked medium pasta shells
1/2 cup butter, divided
1 cup French bread baguette crumbs
1 pound bay scallops
1 cup sliced fresh mushrooms
1 small onion, chopped
3 tablespoons all-purpose flour
3/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups whole milk
1/2 cup white wine or chicken broth
2 tablespoons sherry or chicken broth
1 cup (4 ounces) shredded Swiss cheese
1 cup (4 ounces) shredded sharp cheddar cheese

Directions

Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted.
In a large skillet over medium heat, melt 2 tablespoons butter. Add scallops; cook and stir for 2 minutes or until firm and opaque. Remove and keep warm. Melt remaining butter in the pan; add mushrooms and onion. Cook and stir until tender. Stir in the flour, thyme, salt and pepper until blended.
Gradually add the milk, wine and sherry. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheeses until melted. Drain pasta; stir pasta and scallops into sauce.
Divide among five 10-oz. ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a baking sheet. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Spoon onto plates if desired. Yield: 5 servings.

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

Scallops

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.