Scallops Newburg Recipe 45

SCALLOPS NEWBURG

Scallops Newburg image

Nice meal for a romantic evening date night. Or a elegant appetizer for a dinner party, especially if you can fine some nice scallop shells to bake and serve them in. You can prepare them earlier in the day and refrigerate until ready to bake (without topping) and then top and bake when needed.

Provided by Shawn C

Categories < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb small bay scallop
3 cups sliced mushrooms
4 green onions, sliced
2 tablespoons water
1/4 cup dry white wine
1/4 cup butter
3 tablespoons flour
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup milk
1/2 teaspoon Worcestershire sauce
3 dashes Tabasco sauce
2 tablespoons butter
1/2 cup breadcrumbs
2 tablespoons parsley
green onion, chopped (optional)

Steps:

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.

Nutrition Facts : Calories 355.6, Fat 19.9, SaturatedFat 12, Cholesterol 77.3, Sodium 727, Carbohydrate 22.9, Fiber 1.8, Sugar 2.5, Protein 19.3

LOBSTER SAVANNAH

Lobster Savannah image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 17

Ingredients

2 (1 1/4-pound) lobsters
8 ounces Newburg Sauce, recipe follows
8 ounces sea scallops
1/2 pound small shrimp, peeled and deveined
4 medium mushrooms, sliced
10 slices aged provolone
2 whole roasted red peppers, sliced
2 whole roasted green peppers, sliced
4 ounces Parmesan, grated
1 1/2 tablespoons all-purpose flour
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 1/2 tablespoons unsalted butter
1 ounce dry sherry
1 cup half-and-half

Steps:

Preheat an oven to 350 degrees F.
Take the lobster, place it stomach side down on the counter, and with a heavy knife cut the lobster in half starting behind the head. This kills the lobster by severing its spine. If you are not comfortable ask your local fish market to cut it for you.
In a large saucepan add about 4 ounces of Newburg Sauce and put on low heat. Add the scallops, shrimp and sliced mushrooms. Cook until seafood is halfway cooked, about 5 minutes. Place scallop and shrimp sauce over each half of the lobster and top with slices of provolone. Add slices of roasted peppers and top with fresh grated Parmesan. Cook until golden brown, about 18 minutes.
In a medium mixing bowl, combine flour, paprika, salt, pepper and cayenne pepper. In a medium sauce pan, melt the butter over low heat. Add the flour mixture to the melted butter and stir constantly. Add the sherry to the sauce and continue stirring until it thickens. Add the half-and-half and heat through, continuing to stir. Serve with Lobster Savannah.

SCALLOPS NEWBURG RECIPE - (4/5)

Scallops Newburg Recipe - (4/5) image

Provided by McLean

Number Of Ingredients 6

Ingredients

1 tablespoon garlic butter
1 lb. bay scallops
1 teaspoon seafood seasoning blend
1 can denied cream of shrimp soup
1/4 cup sherry
1 (3 oz.) package cream cheese

Steps:

Preheat large saue pan on medium-high 2 - 3 minutes. place garlic butter in pan, then add scallops and sprinkle with seafood seasoning; cook and stir 2 minutes or just until scallops are opaque. Stir in soup, sherry and cream cheese until well blended. Reduce heat to low; cook 4-5 minutes or until thoroughly heated. NOTE: Serve with Duchess potatoes. (24 oz. package refrigerated mashed potatoes, 1 tablespoon grated Parmesan cheese and 1 tablespoon garlic butter) Place potatoes in microwave-safe dish. Microwave on HIGH 3 minutes or until warm and softened. Stir in cheese and garlic butter; heat on HIGH 3 more minutes or until thoroughly heat. Stir and serve.

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