"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Dean Rowland


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

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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