Scallops Newburg

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb small bay scallop
• 3 cups sliced mushrooms
• 4 green onions, sliced
• 2 tablespoons water
• 1/4 cup dry 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)

Recipe

• 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.