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  • Prep
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  • Servings

Scallops in Cheddar Sauce

Main Ingredient: Shellfish

Yield: 8 servings


  • 1-1/2 lbs. angel hair pasta
  • 1/2 c. unsalted butter, divided
  • 1/4 c. all-purpose flour
  • 4 cups warm milk
  • Salt and cracked pepper, to taste
  • 1 c. Cheddar cheese, grated
  • 3 stalks celery, diced
  • 4 medium tomatoes, chopped and seeded
  • 2 leeks diced
  • 3 green onions, finely chopped
  • 2 lbs. scallops


  1. Prepare pasta according to package directions; drain. In a small saucepan, melt half of the butter and stir in flour to form a paste. Gradually add milk, stirring continuously to form a smooth sauce. Season to taste with salt and pepper. Remove from heat. Stir in Cheddar cheese until melted. In a large skillet melt remaining butter over medium-high heat. Sauté vegetables until just cooked. Add scallops; cook for 3 to 5 minutes until scallops are firm and lightly browned.
  2. To serve: Spoon pasta onto plates, top with scallop mixture, cheese sauce and cracked pepper.
  3. *Ideal with aged Cheddar. Use 2-year or 3-year Cheddar for added sharpness. Increase Cheddar for a richer sauce.

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