Make scallops newburg with large Sea Scallops and a buttery cream sauce. Then
place over rice and serve with Broccoli and cheese and a Salad. A nice mellow white wine compliments this meal.
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 separate 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.