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
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
Reviews
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.
Restaurant Quality !!!!!!Amazing !!!!
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!
the flavor of this dish is excellent. elegant almost. i also reheats well
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.
I think it just needed a little more flavor. Its a little elaborate but nothing too crazy. My boyfriend loved it though!
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.
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.
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