title

Scallops in Balderson Orange Cheddar Sauce

  • 1-1/2 lbs angel hair pasta (or enough for 8 servings)
  • 1/2 cup Lactantia Unsalted Butter
  • 1/4 cup all-purpose flour
  • 4 cups Beatrice 2% Milk, warm
  • 3 cups Balderson Royal Canadian 2 Year Cheddar, grated
  • 3 stalks celery, diced
  • 4 medium tomatoes, chopped and seeded
  • 2 leeks, diced
  • 3 green onions, chopped
  • 2 lbs scallops
  1. Prepare pasta according to package directions; drain.
  2. Meanwhile, melt half of the butter in a small saucepan, stir in flour to form paste.
  3. Gradually add milk, stirring continuously to form a smooth sauce.
  4. Season to taste with salt and pepper.
  5. Remove from heat.
  6. Stir in cheese until melted.
  7. Over medium high heat, melt remaining butter in fry pan.
  8. Sauté vegetables until just cooked.
  9. Add scallops.
  10. Cook for a further 3 to 5 minutes until scallops are firm and lightly browned.
  11. To serve: Spoon pasta onto plates, top with scallop mixture, sauce and cracked black pepper.

SERVINGS:

BAKING TIME:

8

5 min