Scallops Newburg

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READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
  2. Drain add scallops and wine cook 4-5 minutes.
  3. Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
  4. In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes.
  5. Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
  6. Either refrigerate at this point or continue for immediate serving.
  7. Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix.
  8. Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered.
  9. Serve immediately.

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