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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
Bechamel:
3 cups whole milk
1/2 cup butter plus 1 tablespoon, divided
2/3 cup all-purpose flour
Pinch of nutmeg
8 ounces Wisconsin White Cheddar Cheese, shredded, divided
Gremolatta:
Grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
2 tablespoons panko bread crumbs
Mac and Cheese:
1 teaspoon minced garlic
1/2 cup heavy cream
2 cups frozen green peas, thawed
1 pound cavatappi pasta, cooked al dente, drained
Scallops and Asparagus:
16 large sea scallops
Salt and pepper to taste
1 tablespoon vegetable oil
6 asparagus spears, grilled, cut into 1-inch pieces
4 ounces Parmesan cheese, shredded
Bechamel:
Heat milk in large saucepan; bring to a simmer. Melt 1/2 cup butter in small saute pan and slowly whisk in flour to form a paste. Slowly add flour mixture to hot milk. Cook and stir until thick. Season with nutmeg and stir in half (l cup) of the white Cheddar cheese. Set aside.
Gremolatta:
Mix lemon zest, parsley and bread crumbs in small bowl. Set aside.
Mac & Cheese:
Melt 1 tablespoon butter in 12 to 18-inch saute pan. Add garlic and cook until translucent. Add heavy cream and peas. When warm, add bechamel. Cook and stir until hot. Toss in cooked pasta and remaining white Cheddar cheese. Turn burner to low.
Scallops and Asparagus:
Dry scallops with towel. Season tops with salt and pepper. Heat 12 to 18-inch saute pan very hot. Add 1 tablespoon vegetable oil. Heat until very hot. Carefully place each scallop in pan, seasoned side down. Cook 50 seconds or until browned. Turn scallops over. Toss in the asparagus and remove pan from heat.
Final Preparation:
Taste pasta and season to taste. Divide into four large shallow bowls. Arrange scallops in the middle of the pasta and top with asparagus. Sprinkle the Parmesan cheese and gremolatta on top. Thinly shave the truffle and place on top.
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PAN-ROASTED SCALLOPS WITH WHITE CHEDDAR MAC & CHEESE, GRILLED ASPARAGUS & LEMON GREMOLATTA
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
Bechamel:
3 cups whole milk
1/2 cup butter plus 1 tablespoon, divided
2/3 cup all-purpose flour
Pinch of nutmeg
8 ounces Wisconsin White Cheddar Cheese, shredded, divided
Gremolatta:
Grated zest of 1 lemon
2 tablespoons chopped fresh Italian parsley
2 tablespoons panko bread crumbs
Mac and Cheese:
1 teaspoon minced garlic
1/2 cup heavy cream
2 cups frozen green peas, thawed
1 pound cavatappi pasta, cooked al dente, drained
Scallops and Asparagus:
16 large sea scallops
Salt and pepper to taste
1 tablespoon vegetable oil
6 asparagus spears, grilled, cut into 1-inch pieces
4 ounces Parmesan cheese, shredded
Bechamel:
Heat milk in large saucepan; bring to a simmer. Melt 1/2 cup butter in small saute pan and slowly whisk in flour to form a paste. Slowly add flour mixture to hot milk. Cook and stir until thick. Season with nutmeg and stir in half (l cup) of the white Cheddar cheese. Set aside.
Gremolatta:
Mix lemon zest, parsley and bread crumbs in small bowl. Set aside.
Mac & Cheese:
Melt 1 tablespoon butter in 12 to 18-inch saute pan. Add garlic and cook until translucent. Add heavy cream and peas. When warm, add bechamel. Cook and stir until hot. Toss in cooked pasta and remaining white Cheddar cheese. Turn burner to low.
Scallops and Asparagus:
Dry scallops with towel. Season tops with salt and pepper. Heat 12 to 18-inch saute pan very hot. Add 1 tablespoon vegetable oil. Heat until very hot. Carefully place each scallop in pan, seasoned side down. Cook 50 seconds or until browned. Turn scallops over. Toss in the asparagus and remove pan from heat.
Final Preparation:
Taste pasta and season to taste. Divide into four large shallow bowls. Arrange scallops in the middle of the pasta and top with asparagus. Sprinkle the Parmesan cheese and gremolatta on top. Thinly shave the truffle and place on top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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