I Can Do Refined Cooking Too!

Scallop Mac N Cheese
1 lb. elbow pasta
4 cups milk
1 lb. bay scallops (or if using sea scallops cut into quarters)
4 or 5 large cremini mushrooms, diced
1 shallot, minced
10 oz. + 2 oz. gruyere, shredded
10 oz. + 2 oz. cheddar, shredded
1/2 cup + 1 tbsp butter
1/2 cup A.P. flour
3/4 tsp nutmeg
1/2 tsp red pepper flake
1/2 cup panko
1 sprig rosemary

1.  Cook pasta to al dente.  Strain
2.  Melt butter in a large sauce pan over low heat.  When it's all melted and just starting to foam add the shallot and mushrooms.  Season with salt and pepper.  Cook until softened.  Keep the heat low, you don't want to saute this stuff.  Just sweat it.  4 minutes or so.  Stir in the flour.  Keep stirring the flour around until you get a nice, bready smell and a light brown color.  Pour in the milk and stir to incorporate all the flour.  Increase to medium heat.  Add the nutmeg, red pepper flake, salt, pepper and rosemary sprig whole and bring to a simmer.
3.  Once the milk is to a simmer bring the heat back down to very low or remove from the heat entirely.  Remove the rosemary.  Fold in the 10 oz of gruyere and cheddar a handful at a time.  Making sure it's melted before adding the next handful.  When it's all melted, check for seasoning, add salt and pepper if necessary   Fold in the scallops and the cooked pasta.
4.  Melt the 1 tbsp of butter in a saute pan.  Add the panko and toss to coat.
5.  Pour the mac and cheese mixture into a baking dish.  Sprinkle the remaining 2 oz of each cheese on top.  Then put the buttered panko on top of that.  Bake in a 350 degree oven for 25 - 30 minutes.
6.  Remove from oven and put in the broiler for 1 minute to get some color on the top.
7.  Eat this shit...it's really fucking good!