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Scallop Mac & Cheese

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
  • Total Time
    Prep: 35 min. Bake: 15 min.
  • Makes
    5 servings

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 shredded Swiss cheese
  • 1 cup 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.
Nutrition Facts
1 each: 704 calories, 37g fat (22g saturated fat), 132mg cholesterol, 696mg sodium, 55g carbohydrate (8g sugars, 3g fiber), 38g protein.
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Reviews

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Average Rating:
  • partnersincooking
    Mar 23, 2014

    Amazing! We had odd things left in the freezer to use up before moving and I found this recipe (because I was using leftover freezer cheese I was not able to adhere strictly to types and ratios of cheese recommended); however, this dish was fabulous. There are some recipes that the ingredients truly mesh appropriately with the other ingredients. I did not expect this but at times when you have a portion of scallop in a bite it tastes so right. I agree with others that this is restaurant quality. I used half wine and sherry and half chicken broth when making this.

  • LOVERIBS
    Dec 24, 2013

    Restaurant Quality !!!!!!Amazing !!!!

  • kimmik22
    Jan 17, 2013

    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!

  • ferndale52
    Nov 3, 2011

    the flavor of this dish is excellent. elegant almost. i also reheats well

  • jc051150
    Oct 5, 2011

    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.

  • Ndallas07
    Oct 3, 2011

    I think it just needed a little more flavor. Its a little elaborate but nothing too crazy. My boyfriend loved it though!

  • naner0331
    Oct 2, 2011

    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?

  • naner0331
    Oct 2, 2011

    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.

  • likesyummies
    Oct 2, 2011

    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.

  • Boscompb
    Oct 2, 2011

    No comment left