Scallops Newburg Recipe
Ingredients
| Sea scallops package | 1 , frozen | |
| Butter/Margarine | 3 Tablespoon | |
| Lemon juice | 1 Teaspoon | |
| All-Purpose Flour- 1 teaspoon | ||
| Heavy cream | 1/2 Cup (16 tbs) | |
| Egg yolks | 2 | |
| Sherry | 2 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Sandwich rolls- 4 | ||
| Paprika | 1/8 Teaspoon | |
Directions
GETTING READY
1) Preheat the oven to 400°F.
2) Cut the scallops into halves.
3) Cut the tops from the sandwich rolls and scoop out the center.
4) Heat the breads in the oven for 5 minutes,
MAKING
5) In skillet, heat 2 tablespoon of butter and sauté scallops for 3 minutes.
6) Stir in lemon juice and cook for 1 minute.
7) In a saucepan, heat remaining butter and add flour.
8) Pour cream and simmer for 4 minutes or until thickened, stirring constantly.
9) Add egg yolks, sherry and scallops and season to taste, heat for 3 minutes more.
10) Fill the scallop mixture in the hot breads.
SERVING
11) Serve hot sprinkled with paprika.
1) Preheat the oven to 400°F.
2) Cut the scallops into halves.
3) Cut the tops from the sandwich rolls and scoop out the center.
4) Heat the breads in the oven for 5 minutes,
MAKING
5) In skillet, heat 2 tablespoon of butter and sauté scallops for 3 minutes.
6) Stir in lemon juice and cook for 1 minute.
7) In a saucepan, heat remaining butter and add flour.
8) Pour cream and simmer for 4 minutes or until thickened, stirring constantly.
9) Add egg yolks, sherry and scallops and season to taste, heat for 3 minutes more.
10) Fill the scallop mixture in the hot breads.
SERVING
11) Serve hot sprinkled with paprika.
Chef
