Macaroni Grill Copycat Recipe
Serves 2-4 as an Appetizer
4 tablespoons butter
1 cup bay scallops, rinsed and drained
3 tablespoons flour
2 cups half and half
1 1/2 cups Asiago cheese
2 cups medium, peeled, de-veined cooked shrimp
1 (6 oz) can clams, well drained
1 to 2 tablespoons grated Parmesan cheese
oil, for frying
1/2 12 oz. package won ton.
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 min. Whisk in half-and-half and continue whisking until mixture comes to a boil.
Boil 1 min, whisking, until bubbly. Turn off the heat. Add Asiago cheese, stirring until melted. Stir in the scallops, shrimp, and clams. Spoon into a 9" glass pie plate. Sprinkle with the Parmesan.
Bake in a preheated 350 deg. oven for about 15 min., until the top is golden brown. Meanwhile, heat plenty of oil in a deep fryer to 375 degrees. Fry 3-4 wonton 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 seafood appetizer.
If you don't feel inclined to fry the wonton skins to make chips, the seafood appetizer is also delicious with tortilla or pita chips or crackers.