Recipe for Macaroni Grill Baked Creamy Seafood


    Macaroni Grill Baked Creamy Seafood

    Source: Los Angeles Times

    4 tablespoons butter
    1 cup baby scallops, rinsed and drained ( about 8 ounce)
    3 tablespoons flour
    2 cups half-and-half
    1 1/2 cups Asiago cheese
    2 cups medium, peeled, shelled and deveined cooked shrimp
    1 (6 ounce) can chopped clams, well drained
    1 to 2 tablespoons grated Parmesan cheese
    Oil for deep frying
    1/2 of a 12 ounce package wonton skins

    In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until smooth and bubbly. Cook and stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil. Boil 1 minute, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp and clams. Spoon into a 9-inch glass pie plate. Sprinkle with the Parmesan cheese. Bake in a preheated 350 degree F oven for about 15 minutes, until the top is golden brown.

    Meanwhile, heat plenty of oil in a wok or deep fryer to 375 degrees F. Fry 3 or 4 wonton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wontons as chips for dipping into baked sea-food appetizer.

    NOTE: If you don't feel inclined to fry the wonton skins to make chips, the seafood appetizer is also delicious served with tortilla or pita chips or crackers of your choice.