Macaroni Grill Baked Creamy Seafood
4 tablespoons butter
1 cup baby scallops, rinsed and drained (about 8 oz.)
3 tablespoons flour
2 cups half and half
1 1/2 cup asiago cheese
2 cups medium, peeled, shelled and deveined cooked shrimp
6 oz. can chopped clams, well drained
1 to 2 tablespoons grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package won ton 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. Cookand 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 350F degree oven for about 15
minutes, until the top is golden brown.
Meanwhile, heat plenty of oil in a wok or deep fryer to 375F. Fry 3
or 4 won ton skins at a time, a few seconds on each side, until just
golden. Drain on paper towels. Use wantons as chips for dipping into
baked seafood appetizer.