Smoked Scallop Mac and Cheese

Recipe courtesy of Chef Kevin Lane of Chinook's Restaurant

Yields 4

• 1 Tbs butter, unsalted

• 1 lb mixed mushrooms, sliced

• 1/2 red onion, julienne

• 4 oz Brussels sprouts, leaves only

• 1 Tbs shallot, minced

• 1 Tbs garlic, minced

• 3 oz white wine

• 1 lb Alaskan weathervane scallops, smoked (Chinooks smokes scallops in house)

• 1 lb ditalini or other macaroni style pasta, cooked, cooled, oiled

• 2 tsp Dijon mustard

• 1 cup heavy cream

• 4 oz kale or chard leaves, shredded

• 8 oz Fontina cheese, grated

• 2 oz Parmesan, grated

• Salt and pepper to taste

Heat butter in large, wide sauté pan over high heat until bubbling. Add mushrooms, onions and Brussels sprouts and give a quick stir. Leave in pan in a single layer without stirring for 3 minutes to allow for browning. Stir in shallot and garlic then add wine to pan, stirring to pick up any bits from the bottom of the pan. Add scallops, pasta, Dijon mustard and heavy cream and bring to a boil for 2 minutes until starting to thicken. Stir in kale to wilt, then cheeses. Stir to melt. Taste and adjust seasonings. Serve immediately.