Scallops Tetrazzini

Instead of chicken , try it with scallops.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat Oven to 350˚F and butt 9X13 casserole.

Step 2

Cook pasta in a large pot of salted boiling water (it should taste like ocean water) and cook until barely al dente according to package instructions – do not overcook. Reserve 1/2 cup of pasta cooking water, then drain the pasta, partially cover, and set aside.

Step 3

Saute the Veggies: Place a large skillet over medium/high heat. Add oil then add sliced mushrooms and sauté 3 min or until softened. Add diced onions and cook until onions are soft and golden, 5-7 min. Add minced garlic and sauté another 1 min until fragrant. Transfer to the cutting board

Step 4

Saute the Seafood: Quickly sauté the seafood till done and add to plate/board with veggies.

Step 5

Make the Sauce: In the same pot, melt butter and whisk in flour until lightly golden (1 1/2 min). Slowly whisk ien broth, lemon juice, salt, and pepper and whisk until smooth. Add half and half and bring to a simmer. Season the sauce with more salt and pepper to taste.

Step 6

Combine the Casserole: Into the pasta pot, add the protein, mushrooms mixture, parsley, and all of your sauce. Stir to combine. You can add 1/2 cup of reserved pasta water to make it saucier then spread it evenly into your prepared casserole dish. Sprinkle the top generously with mozzarella and parmesan.

Step 7

To Bake: Cover with foil and bake at 350˚F for 20 min, then remove the lid and continue baking for 15 min. You can broil for the last 1-2 minutes to get some golden spots on top

Step 8

*Selecting Pasta – Pick a durum wheat semolina, bronze-cut pasta which is a higher quality Italian pasta that is less likely to absorb too much water and expand which causes the casserole to seem a bit more dry.

Step 9

Make Ahead – assemble the casserole, but cover and store in the fridge for 1 day. Next day add cheese and cook as directed.

Step 10

Leftovers – allow leftovers to cool completely, then cover and store in the freezer for up to 6 months. Thaw in the fridge overnight and then warm in a 350°F oven until heated through.