Best Scallop Mac And Cheese A Must Try Recipes

Grown up Mac & Cheese With Bay Scallops image

Provided by Bella Cucina

Categories Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb bay scallop
1/4 cup butter
3 tablespoons flour
1 cup milk (or more as needed)
1 medium sweet onion, thinly sliced
1 teaspoon minced garlic
1 cup of finely shredded cheese (I used a mixture of cheddar and muenster today because it's what I had in the house)
2 tablespoons goat cheese (to garnish)
2 cups of small penne pasta
salt and pepper, as needed

Steps:

Set pot of water to boil for the pasta & add pasta when water is at a rolling boil.
In a large pan over medium heat, heat onion and butter until onions are soft, sweet and lightly brown - add garlic at the end as it cooks much faster than onion.
Sprinkle the flour over the top of them and stir to make a roux. Add the milk a little at a time while stirring constantly. Don't panic if it's a little lumpy because you are making a cheese sauce anyway.
After thoroughly rinsing the bay scallops (they tend to be sandy) add them to the sauce in the pan and cook until the scallops are opaque. Add salt and pepper to taste.
Once the scallops are done, add the cheese and stir it up.
To plate, I garnished with goat cheese and fresh cracked pepper - very tasty addition.

Scallop Mac and Cheese ...a must try! Recipe - (4.2/5) image

Provided by á-19576

Number Of Ingredients 13

1/4 cup Cream Sherry wine
Kosher salt, for the pasta water
1 tablespoon Vegetable oil
1 lb cavatappi or elbow macaroni
1 quart milk
8 Tbs unsalted butter, divided
1/2 cup all-purpose flour
12 oz Gruyere cheese, grated (4 cups)
8 oz extra-sharp Cheddar, grated (2 cups)
1/2 tsp freshly ground black pepper
1/2 tsp nutmeg
2 lbs Fresh Sea Scallops
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

1 Remove the crust from the bread and place in the bowl of a food processor fitted with a steel blade. Pulse for 30 seconds or so until the bread crumbs are relatively fine. 2 Preheat the oven to 375 degrees F. Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 3/4 of the butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, the pepper, cream sherry and nutmeg. Add the cooked macaroni and scallops and stir well. Place the mixture in 6 to 8 individual baking dishes. Melt the remaining butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Servings: 8 Degree of Difficulty: Easy Oven Temperature: 375°F Preparation Time: 15 minutes Cooking Time: 30 minutes Inactive Time: Total Time: 45 minutes