Smoked Scallop Macaroni & Cheese
Gift this product instantly or schedule for later using just an email address.
Ships to U.S. & Canada
Some restrictions applyThis Smokehouse creation features tender penne pasta, a thick & rich 4-cheese sauce (Mozzarella, White Cheddar, Monterey Jack, Parmigiana), and just the right amount of Gerard & Dominique brand’s indulgent smoked Alaskan Weathervane scallops. A final sprinkling of cheese creates a bubbly cheesy top layer.
Fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington in 1957. The fish gained massive popularity and SeaBear Smokehouse was established. Today, SeaBear Smokehouse remains true to their roots, serving sustainable seafood handcrafted in small batches from the Pacific Northwest.
Each package serves 4-6 people (as entree) or 7-10 people (as side dish) and includes 3 trays of Smoked Scallop Macaroni & Cheese
- Each tray weighs approx. 1 lb.
- Items ship frozen with dry ice.
- Dry ice may dissipate in transit, product may thaw.
- Do not remove dry ice with bare hands.
- Upon arrival, store items in the freezer for up to 6 months
To Serve
- Preheat oven to 375ºF.
- Remove film from top of tray.
- Place tray on baking sheet and bake for 30-40 minutes or until sauce starts to bubble (if the top browns too quickly, cover with foil until finished cooking).
- Remove from oven and let cool for 5 minutes.
- Serve and enjoy!