Quick Easy Scallops Newburg Recipe is made with large Sea Scallops and a buttery cream sauce.
Scallops Newburg over rice is great with Cheese Broccoli and Salad.
Scallops Newburg2 lbs scallops (large size
1/4 c small diced onion
1/4 c small diced celery
2 oz. maitre d' butter
1/2 c roux
3 c milk
1/2 tsp Chef Frank's Seasoning
Prepare cream sauce by heating
milk and paprika over medium heat in double boiler, or carefully in sauce pan. Stir constantly. Bring almost to
light boil, add roux. Thicken with whisk to desired creaminess. In seperate fry pan, medium heat, place butter,
celery, onion, and scallops. Sautee easily until scallops are solid white, don't overcook. Without draining, combine scallops
with cream sauce. Serve over rice.
Note: Goes great with salads , fruits, and biscuits or dinner rolls.