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

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Details

23 Ingredients

• Bechamel:
• 3 cups whole milk
• 1/2 cup butter plus 1 Tbsp, divided
• 2/3 cup all-purpose flour
• Pinch of nutmeg
• 8 ozs Wisconsin White Cheddar Cheese, shredded, divided
• Gremolatta:
• Grated zest of 1 lemon
• 2 Tbsps chopped fresh Italian parsley
• 2 Tbsps panko bread crumbs
• Mac and Cheese:
• 1 tsp minced garlic
• 1/2 cup heavy cream
• 2 cups frozen green peas, thawed
• 1 lb cavatappi pasta, cooked al dente, drained
• Scallops and Asparagus:
• 16 large sea scallops
• Salt and pepper to taste
• 1 Tbsp vegetable oil
• 6 asparagus spears, grilled, cut into 1-inch pieces
• 4 ozs Wisconsin Parmesan cheese, shredded
• 1 tsp white truffle oil
• 1 small white truffle, optional