Scallops Newburg

Recipe by Shawn C
READY IN: 45mins




  • In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
  • Drain add scallops and wine cook 4-5 minutes.
  • Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
  • 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.
  • Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
  • Either refrigerate at this point or continue for immediate serving.
  • 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.
  • Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered.
  • Serve immediately.