Pan-Roasted Scallops With Truffles, Wisconsin White Cheddar "Mac And Cheese," Grilled Asparagus And Lemon Gremolatta

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Wisconsin Cheese

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Ingredients

Bechamel:

3 cups whole milk

1/2 cup butter plus 1 tablespoon, divided

2/3 cup all-purpose flour

Pinch of nutmeg

8 ounces Wisconsin White Cheddar Cheese, shredded, divided

Gremolatta:

Grated zest of 1 lemon

2 tablespoons chopped fresh Italian parsley

2 tablespoons panko bread crumbs

Mac and Cheese:

1 teaspoon minced garlic

1/2 cup heavy cream

2 cups frozen green peas, thawed

1 pound cavatappi pasta, cooked al dente, drained

Scallops and Asparagus:

16 large sea scallops

Salt and pepper to taste

1 tablespoon vegetable oil

6 asparagus spears, grilled, cut into 1-inch pieces

4 ounces Wisconsin Parmesan cheese, shredded

1 teaspoon white truffle oil

1 small white truffle, optional

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