by Jennifer Burns, McGrath's Fish House
- 4 tablespoons butter, divided
- 1/2 onion, diced
- 3 tablespoons flour
- 2 cups milk
- 1 cup Cheddar cheese, shredded, divided
- 15-20 medium shrimp
- 12-15 Bay scallops
- 2 chipotle peppers, finely diced
- 12 ounces penne pasta, cooked to al dente
- 1/4 cup parsley
- 1/4 cup parmesan cheese, grated
- Salt and pepper, to taste
Preheat oven to 400 degrees.
In a sauté pan, over medium heat, melt 3 tablespoons of butter. Saute the onions with salt and pepper for 3-4 minutes. Stir in the flour and cook for 1 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt and pepperg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in half the cheese.
In a skillet, add the remaining butter. Cook the shrimp and scallops for 1-2 minutes on each side. In a greased baking dish, toss the chipotle peppers, pasta, cheese sauce, seafood and remaining cheese. Sprinkle the breadcrumbs on top. Bake for 15-20 minutes or until golden brown and sauce is bubbling. Garnish with parsley and parmesan cheese.