Macaroni Grill Baked Creamy Seafood
4 T. butter
1 C. baby scallops, rinsed and drained (about 8 ounces)
3 T. flour
2 C. half and half
1 1/2 C. asiago cheese
2 C. medium, peeled, shelled and deveined cooked shrimp
6 oz. can chopped clams, well drained
1 to 2 Tbsp. grated Parmesan cheese
Oil for deep frying
1/2 of a 12 ounce package Won ton skins
In a large skillet, melt 1 T. butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 T. 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°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. 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 sea-food appetizer. NOTE: If you don’t feel inclined to fry the wanton skins to make chips, the seafood appetizer is also delicious served with tortilla or pita chips or crackers of your choice.
Recipe from the Los Angeles Times.