Best 5 Scallops Newburg Recipes

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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

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

SCALLOPS NEWBURG RECIPE - (4/5)



Scallops Newburg Recipe - (4/5) image

Provided by McLean

Number Of Ingredients 6

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.

SCALLOP AND SHRIMP NEWBURG



SCALLOP AND SHRIMP NEWBURG image

Categories     Shellfish     Dinner

Yield 6

Number Of Ingredients 12

2 cups cooked brown rice ( I used white rice)
½ cup dry white wine
1 ½ T butter
½ t salt
¼ t black pepper
¼ t cayenne pepper
1 bay leaf
1 pound large shrimp, peeled and deveined
1 pound sea scallops
1 cup heavy cream
4 egg yolks, beaten
¼ cup cream sherry

Steps:

  • Heat oven to 325. Coat a 2 quart casserole with nonstick cooking spray. Spoon rice into prepared dish. In a medium sized skillet, combine the wine, butter, salt, black pepper, cayenne and bay leaf. Bring to a simmer. Add shrimp and cook for 4 minutes over medium heat. Remove shrimp and reserve. Add scallops and cook for 5 minutes. Remove scallops and reserve. Simmer cooking liquid for 4 minutes or until reduced to about 3 tablespoons. Remove bay leaf and discard. Reserve cooking liquid. In small saucepan, whisk together the cream and egg yolks. Heat over medium-high heat for about 2 minutes, whisking constantly, until thickened. (be careful with this. If you cook too long or get it too hot it can start to curdle!) Mix together shrimp, scallops, reduced cooking liquid and cream mixture. Spoon mixture evenly over the rice. Pour cream sherry over the top. Bake at 325 for 25 minutes. Let stand 15 minutes before serving. Garnish with chopped parsley.

SEAFOOD NEWBURG



Seafood Newburg image

A shellfish dish with a rich, elegant sauce. It's excellent served over rice or noodles.

Provided by GIGIMOM15

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 15m

Yield 4

Number Of Ingredients 9

¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
1 ½ cups milk
¼ cup dry sherry
1 pinch paprika
3 tablespoons ketchup
1 dash Worcestershire sauce
2 (6 ounce) cans small shrimp, drained

Steps:

  • Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
  • Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 16.4 g, Cholesterol 183.1 mg, Fat 15.1 g, Fiber 0.3 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 768 mg, Sugar 7 g

SEAFOOD NEWBURG



Seafood Newburg image

Make and share this Seafood Newburg recipe from Food.com.

Provided by Aroostook

Categories     Lobster

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

3 (1 1/2 lb) lobsters, cooked and picked
12 large scallops, quartered
1 lb peeled and cleaned medium shrimp
1 1/2 cups milk
1 1/2 cups cream
1/4 cup butter
1/4 cup dry sherry
salt
cayenne pepper
1/2 teaspoon paprika
1/4 cup butter
1/2 cup flour

Steps:

  • Saute shrimp, scallops and lobster in butter.
  • Add paprika.
  • Move seafood to a crock pot set on low or warming dish.
  • Add sherry to hot sauté pan and boil hard to de-glaze the pan.
  • Add sherry and pan bits to seafood.
  • In a saucepan (over medium heat) cook flour and butter and whisk until well blended and bubbly.
  • Slowly whisk in milk pouring in a half cup at a time.
  • Add cream slowly, whisking continuously until mixture thickens.
  • About 3-5 minutes.
  • (Cook longer for a thicker sauce or add water to thin it out. Use your own personal preference.) Season with salt and Cayenne pepper.
  • Pour over warmed seafood and stir.
  • Serve with linguini, saltine or common crackers or toast.

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