Monday, February 4, 2013

Truffle Oil Mac & Cheese with Scallops

This weekend we went to Con' Olio and picked up some super tasty flavored oils and vinegar.  We got a white truffle oil, basil infused olive oil, and fig balsamic vinegar!! This was our first attempt at using one of these, and it turned out pretty darn tasty! AND if you serve it with salad or steamed veggies, it's only 5 WW points for one little container! (We ate 2 containers each instead...)


8 oz whole wheat pasta (I thought shells would go best with scallops, texture-wise!) - in retrospect, I might use less pasta to get a stronger flavor!

1 Tbs + 1 tsp truffle oil
1/2 lb little scallops
1-2 cloves minced garlic
1/2 C skim milk
1 Tbsp butter
1 Tbsp flour
1 bay leaf
1/4 C crumbled goat cheese
1/2 C part-skim ricotta
Salt & pepper to taste (I used white pepper and it was excellent!)
1 oz shredded parmesan
Chives for garnish

How to:

Boil the pasta for 8-10 minutes.
At the same time, heat 1 tsp truffle oil over medium and cook the scallops for about 3-5 minutes.  Remove the scallops from the heat but don't clean out the pan.
Add 1 Tbsp truffle oil and put in 1-2 cloves of minced garlic until heated and flavorful, but don't brown.
Add 1 Tbsp butter and 1 Tbsp flour in the pan and make a roux, and slowly add ¼ - ½ cup of milk to the mix, let it simmer w/ 1 bay leaf until it thickens. (Remove the bay leaf!)
Add ¼ C crumbled goat cheese and ½ C ricotta till it melts
Salt & pepper to taste!
Add the pasta, put some shredded parmesan on top and some chives for garnish.

You can heat it in the oven if you want for the cheese to melt or just eat as is! Pretty tasty! :) I’d like to redo it with a stronger cheese, maybe gruyere or gouda or just more parmesan, and maybe less pasta, because it wasn't as flavorful as it could’ve been but it was still VERY tasty!

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