Scallop Mac & Cheese Recipe

Name: Scallop Mac & Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Cook pasta according to package directions. Meanwhile, in a small skillet, melt 4 tablespoons butter. Add bread crumbs; cook and stir until lightly toasted.
2
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.
3
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.
4
Divide among five 10-oz. ramekins or custard cups. Sprinkle with bread crumbs. Place ramekins on a
5
. Bake, uncovered, at 350u00b0 for 15-20 minutes or until heated through. Spoon onto plates if desired.

1074

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups uncooked medium pasta shells, 1/2 cup butter, divided, 1 cup French bread baguette crumbs, 1 pound bay scallops, and more.

Yes, Scallop Mac & Cheese falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop Mac & Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions