Pan-Roasted Scallops with Wisconsin White Cheddar “Mac And Cheese,” Grilled Asparagus and Lemon Gremolata
By Chef Goose Sorensen
This entrée-worthy macaroni and cheese recipe combines the fresh summer flavors of grilled asparagus, green peas and a refreshing lemon gremolata topping. The recipe is from Chef Goose Sorensen of Solera Restaurant and Wine Bar in Denver.
Cavatappi pasta and green peas, tossed in a Wisconsin White Cheddar béchamel sauce, create a savory base for pan-roasted scallops and grilled asparagus. A sprinkle of shredded Wisconsin Parmesan and bright lemon gremolata add the finishing touch to this summer rendition of macaroni and cheese.
Pan-Roasted Scallops with Wisconsin White Cheddar “Mac And Cheese,” Grilled Asparagus and Lemon Gremolata
Serves 4
Ingredients:
Béchamel:
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
Gremolata:
Grated zest of 1 lemon
2 tablespoons fresh Italian parsley, chopped
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 until crisp tender, cut into 1-inch pieces
4 ounces Wisconsin Parmesan cheese, shredded
1 teaspoon white truffle oil, optional
Cooking Directions:
Béchamel:
Heat milk in large saucepan; bring to a simmer. Melt 1/2 cup butter in small sauté 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.
Gremolata:
Mix lemon zest, parsley and bread crumbs in small bowl. Set aside.
Mac & Cheese:
Melt 1 tablespoon butter in 12 to 18-inch sauté pan. Add garlic and cook until translucent. Add heavy cream and peas. When warm, add béchamel. Cook and stir until hot. Toss in cooked pasta and remaining Cheddar cheese. Turn burner to low.
Scallops and Asparagus:
Dry scallops with towel. Season tops with salt and pepper. Heat 12 to 18-inch sauté 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 gremolata on top. Drizzle with truffle oil, if desired.
*You may substitute 2 cups fresh peas, if available.
