Pan-roasted Scallops With Truffles, Wisconsin White Cheddar "mac And Cheese," Grilled Asparagus And Lemon Gremolatta


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

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 Wisconsin Parmesan cheese, shredded
1 teaspoon white truffle oil
1 small white truffle, optional


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