SRIRACHA MAC & CHEESE WITH SHRIMP AND SCALLOPS

INGREDIENTS

For the sriracha cheese sauce:

• 1 cup all-purpose flour
• 1 ½ quarts whole milk, scalded
• 24 ounces shredded Havarti cheese
• ½ cup sriracha
• 1 ½ cups canola oil
• 10 ounces extra small shrimp (61/70), peeled, deveined
• 1 gallon prepared Sriracha Cheese Sauce
• 2 pounds grated parmesan cheese, divided
• 3 cups sriracha
• 2 cups unsalted butter, divided
• 1 tablespoon kosher salt
• 3 tablespoons grated ginger
• 2 ½ cups sliced green onions

For the mac & cheese:

• ½ cup minced garlic
• 10 ounces small scallops (30/40)
• 3 lbs. Barilla Classic Elbows
• 2 cups toasted panko breadcrumbs
• 24 cilantro sprigs

PREPARATION

For the sriracha cheese sauce:

1. Heat 1 cup butter in large stockpot on medium heat until melted. Whisk in flour; cook 3 min. whisking constantly, until light golden brown. Remove pot from heat.
2. Slowly whisk in salt and scalded milk, 1 cup at a time. Return pot to medium heat; whisk continuously until mixture is smooth and thickened. Remove pot from heat.
3. Stir in cheese; slowly mix until melted and smooth. Remove pot from heat.
4. Whisk in prepared milk mixture; stir constantly until heated through.
5. Add Sriracha and green onions to pot; mix well with cheese mixture and let cool.

For the mac & cheese:

2. Heat oil in large rondeau or sauté pan on medium heat. Add seafood and prepared cheese sauce. Cook 5-7 min. stirring constantly until mixture is heated through.
3. Blanch pasta in boiling water 30-45 sec. until heated through. Immediately transfer to pot with cheese sauce mixture. Toss to coat with 1 ½ pounds parmesan cheese.
4. Portion mixture into warm bowls; evenly top with remaining parmesan and panko. Drizzle with sriracha; top with cilantro. Serve immediately.