2 c. uncooked shell macaroni
1 clove crushed garlic
1/4 tsp. pepper
1/4 c. dry sherry, vermouth, or dry white wine
1 lb. scallops (fresh or thawed frozen)
1 tbsp. corn starch
2 3/4 c. milk
1/4 c. butter
2 tsp. salt
2 c. shredded mild cheddar cheese
pepper

Cook macaroni according to product instructions and drain. Cut large scallops in half. In 3 qt. sauce pan over low heat, melt the butter. Add garlic and sauté 5 minutes. Add corn starch, salt and pepper; stir until blended. Gradually add milk, stirring until smooth. Cook until thickened and boil 2 minutes. Add wine and 1 1/2 cup cheese. Turn into a 2 1/2 qt. casserole. Sprinkle remaining cheese over top.

Bake in 350°F oven for 30 minutes.

Makes 4-6 servings.