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Scallops Newburg Recipe

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This recipe for Scallops Newburg, by , is from Resurrection Lutheran Church Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dean Rowland

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh sea scallops
3 c. sliced fresh mushrooms
4 green onions, sliced
1/4 c. dry white wine
1/4 c. butter
3 Tbsp. all purpose flour
1/2 tsp. dried thyme
1/8 tsp. pepper
1/2 c. milk
1/2 tsp. Worcestershire sauce
several dashes bottled hot sauce
2 Tbsp. butter
1/2 c. fine dried bread crumbs
2 Tbsp. snipped parsley

Directions:
Directions:
Preheat oven to 350.
In a 10" covered skillet cook the mushrooms and onions in 2 Tbsp. water for 2-3 minutes or until the onion is tender. Drain. Stir in scallops and wine. Cook covered for 4-5 minutes or until the scallops are opaque. Drain, reserving 1/2 c. liquid (add water if necessary to equal 1/2 cup).
SAUCE: In a 1 1/2 quart saucepan heat the 1/4 c. butter till melted. Stir in flour, thyme and pepper. Stir in reserved liquid, milk, Worcestershire sauce and hot pepper sauce. Cook and stir until thickened and bubbly; cook and stir 1-2 minutes more. Stir in scallops mixture. Spoon into an ungreased casserole dish.
TOPPING: Heat 2 Tbsp. butter in a small saucepan until melted. Stir in the bread crumbs and parsley. Sprinkle over the scallop mixture. Bake uncovered at 350 for 10-15 minutes until heated through. Serves 4.

 

 

 

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