Smoked Scallop Macaroni & Cheese

This 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.