The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Macaroni Grill Baked Creamy Seafood
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- #2075
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
4 tablespoons butter
1 cup baby scallops, rinsed and drained
3 tablespoons flour
2 cups half and half
1 1/2 cup Asiago cheese
2 cups medium, peeled, shelled and deveined cooked shrimp
1 can (6 ounce size) chopped clams, well drained
2 tablespoons grated Parmesan cheese
oil, for deep frying
6 ounces won ton skins
directions
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 degrees 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 won ton 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.
added by
gennyblake
nutrition data
702 calories, 41 grams fat, 38 grams carbohydrates, 44 grams protein per serving.
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reviews & comments
October 26, 2013
First, a nitpick: there really isn't anything called "baby" scallops so I think the submitter of the recipe meant "bay" scallops, which are much smaller than sea scallops (sea scallops are the ones you can wrap in bacon and such). Bay scallops are more for a dish like this because you don't have to chop them up. You could use sea scallops and chop them but they are usually more expensive so it's not economical. Now, about the recipe! It's delicious. I did add a couple of pinches of salt to the white sauce but it really didn't need much. I would also suggest just slightly undercooking the scallops in the butter as if they overcook while baking they'll be like rubberbands. Undercook them just a bit and they'll turn out perfectly in the dip. I really enjoyed the wonton chips too. I deep fried them and then sprinkled with a little kosher salt while they were draining on paper towels. Things I'd do different next time: Maybe use a combo of half and half and heavy cream for more richness. Add a pinch of cayenne somewhere - maybe the sauce, maybe a sprinkling on the wontons. I just felt like I needed a spice kick with it. Will I make it again? Most definitely! It's not a cheap dish to make but when I can get a good price on seafood I think we'll have this again. If it wasn't so expensive it would be an amazing party recipe but scaling the recipe to serve 16-20 would definitely have to be for a special occasion, at least for us.