Scallop & Shrimp White Cheddar Mac & Cheese
STIR
“White truffles and truffle oil are very strong in flavor, much more than black truffles, but they have a great flavor if used with the right balance. We dilute our truffle oil 50% with olive oil or canola oil to help tone down the flavor to an approachable level. Like soy sauce, the true complexity of white truffle oil blooms when diluted.” – Will Rush
Scallop & Shrimp White Cheddar Mac & Cheese
STIR
Course Main Course
Cuisine American
For the cheese sauce:
- 2 cups heavy cream
- 9 oz. white American cheese, shredded
- 6 oz. white cheddar cheese, shredded
- 3 oz. parmesan cheese, shredded
- 1 cup half & half
- ¼ tsp. kosher salt
For the entrée:
- 4 oz. canola oil
- 12 scallops
- 20 shrimp, peeled and deveined
- 1⅓ cups asparagus, blanched and cut into 1-inch pieces
- 40 oz. cooked Cavatappi pasta (20 oz. dry)
- 2 Tbsp. 100% white truffle oil
- 2 Tbsp. olive oil
For the cheese sauce:
Place heavy cream in saucepan and bring to a simmer.
Whisk in American cheese to simmering heavy cream until fully incorporated. Turn off flame, and add white cheddar cheese, parmesan cheese, half & half, and salt.
Whisk while still hot until cheese is fully melted and salt has dissolved.
For the entrée:
In a very hot sauté pan, add oil and sear scallops and shrimp until golden and 145° internal temperature.
In a separate pan, place cheese sauce and allow to melt on low flame. Add asparagus to sauce; add water to thin if needed.
Add cooked pasta to saucepan, and stir to coat pasta and asparagus while heating to 165°.
Divide mac & cheese into 4 bowls, each in a high, tight mound. Place 3 scallops in a pile in the center of each bowl, and arrange 5 shrimp around the pasta.
Combine truffle oil and olive oil, and drizzle 1 tablespoon of the mixture over each serving. Serve immediately.
Keyword cajun shrimp and grits, macaroni and cheese, scallop & shrimp white cheddar mac & cheese, scallops, STIR, Truffle, white cheddar
