| 1 cup | Argentine Scallops |
| ½ cup | White wine (or water or fish stock) |
| 1 cup | Heavy cream 10% (or whole milk 3.25%) |
| 1 tsp. | Garlic, minced fine |
| 1 bunch | Green onions, chopped |
| 2 tbsp. | Butter |
| 2 tbsp. | Flour |
| ½ cup | White Cheddar (or regular Cheddar), grated |
| ¼ cup | Bread crumbs |
| pinch | Salt and pepper |
| ½ cup | Frozen corn |
| 1 lb. | Any ribbon pasta (short in length, 2 inches long), cooked as per manufacturers instructions |
- In a heavy bottom pan over medium heat gently sauté green onions and garlic in butter until aromatic.
- Add scallops and wine and poach for 2 minutes, over medium heat.
- In a separate bowl, whisk flour and cream together well. Add cream mixture to the scallops and bring to a simmer.
- Take off heat and add chives, corn and 1/2 of the cheese. Mix with precooked pasta.
- Place in a casserole dish. Sprinkle with remaining cheese and breadcrumbs.
- Can be refrigerated for 2-3 days or baked immediately in a 375F (185C) oven for 20 minutes or until golden and bubbling hot.
- This Casserole can be made in individual dishes or simply baked whole and cut into 4 portions and served with a side salad.
* Take care not to over cook the pasta, as they will become too soft once baked in the sauce.