Scallop Mac And Cheese A Must Try Recipe 425

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SCALLOP MAC AND CHEESE ...A MUST TRY! RECIPE - (4.2/5)



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

SCALLOPS MASCARPONE



Scallops Mascarpone image

A light seafood dishes that pleases the taste buds and the eyes!

Provided by Andy Smith

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package medium seashell pasta
6 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
1 clove garlic, chopped
1 (10 ounce) package sliced fresh button mushrooms
1 bunch asparagus, trimmed and cut into 1 inch pieces
salt and pepper to taste
½ teaspoon onion powder
1 pound scallops, rinsed and patted dry
¼ cup milk
1 (8 ounce) container mascarpone cheese
2 tablespoons butter

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 7 to 9 minutes, until al dente.
  • Melt 6 tablespoons of butter with the olive oil in a large skillet over medium heat. Mix in the parsley and garlic and cook for a couple of minutes until fragrant. Add the mushrooms and asparagus and season with salt, pepper and onion powder; cook, stirring occasionally until asparagus is tender, about 5 minutes depending on the thickness. Place the scallops in the pan, and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from the heat when scallops are just finished.
  • Meanwhile, in a small saucepan, combine the milk, mascarpone cheese and remaining butter. Cook over medium heat, stirring, until sauce is warm and butter is completely melted and blended in. Stir this sauce into the scallops and vegetables along with the pasta and serve immediately.

Nutrition Facts : Calories 713.8 calories, Carbohydrate 63.2 g, Cholesterol 133.9 mg, Fat 37.8 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 19.9 g, Sodium 359.6 mg, Sugar 5.2 g

GROWN UP MAC & CHEESE WITH BAY SCALLOPS



Grown up Mac & Cheese With Bay Scallops image

This is a yummy new recipe that I created today. I was thinking about making a pasta alfredo with some sauteed scallops, but things got out of control & my husband LOVED the results.

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 & CHEESE



Scallop Mac & Cheese image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 15

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

Steps:

  • 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 : Calories 704 calories, Fat 37g fat (22g saturated fat), Cholesterol 132mg cholesterol, Sodium 696mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 3g fiber), Protein 38g protein.

SCALLOP AND BACON MAC N' CHEESE



Scallop and Bacon Mac N' Cheese image

This is something I threw together and it turned out fantastic! The flavor of the bacon, along with the scallops, mixes so well with mac and cheese. A perfect combo! Add vegetables for a healthier kick. I like throwing in some steamed broccoli or cauliflower.

Provided by Jason Ponticelli

Categories     Pork Recipes

Time 1h

Yield 10

Number Of Ingredients 11

1 tablespoon olive oil, or as needed
1 pound bay scallops
1 (1 pound) package bacon
1 (16 ounce) package penne pasta
2 (10.75 ounce) cans condensed Cheddar cheese soup
2 cups shredded Cheddar cheese
1 ¼ cups milk
1 teaspoon garlic salt
⅔ cup bread crumbs
½ cup butter, melted
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a skillet over medium-high heat; saute scallops until golden brown and cooked through, 2 to 3 minutes per side. Remove skillet from heat.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; roughly crumble.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  • Mix Cheddar cheese soup, Cheddar cheese, milk, and garlic salt together in a bowl. Add scallops, bacon, and pasta; mix well. Pour pasta mixture into a 2 1/2-quart baking dish.
  • Stir bread crumbs and butter together in a bowl; sprinkle over pasta mixture.
  • Bake in the preheated oven until bubbling and topping is lightly browned, 25 to 30 minutes; season with salt and pepper.

Nutrition Facts : Calories 586 calories, Carbohydrate 48.4 g, Cholesterol 94.5 mg, Fat 29.4 g, Fiber 2.3 g, Protein 31.1 g, SaturatedFat 14.9 g, Sodium 1380.9 mg, Sugar 4.4 g

CHEESY BAKED SCALLOPS



Cheesy Baked Scallops image

This recipe serves 2 but can easily be doubled. The cheese gives this a nice richness. I have made this with both scallop and shrimp also.

Provided by MARIA MAC

Categories     < 60 Mins

Time 40m

Yield 2 serving(s)

Number Of Ingredients 12

12 ounces scallops
2 teaspoons chopped garlic
2 teaspoons chopped onions
1 -2 tablespoon olive oil
1 cup heavy cream
1/4 teaspoon chopped parsley
1/4 cup gruyere or 1/4 cup a mild cheese
1/2 cup breadcrumbs
1/4 cup parmesan cheese
1 cup white wine
1/2 cup butter
season salt and pepper

Steps:

  • Preheat oven to 350 degrees.
  • For topping:.
  • In small saucepan melt butter.
  • Add garlic, onions, parsley, salt, and pepper. Cook on low heat for 4 minutes. Add breadcrumbs. Mix well. Set aside.
  • In large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes.
  • Place scallops in baking dish. Pour heavy cream and white wine on the scallops. Sprinkle with breadcrumb mixture.
  • Top with Parmesan and Gruyere cheese. Bake 350 degrees for 20 to 30 minutes or until cheese is lightly brown.

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