2 tbsp. butter
1 tbsp. olive oil
1 1/2 lb. Cape Cod scallops
1 lg. clove garlic, finely minced
1/4 c. fresh chopped parsley
2 scallions, coarsely chopped
8 med. mushrooms, thinly sliced
6 eggs
1/4 c. whipping cream
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 c. bread crumbs
5 tbsp. butter
2 1/2 tbsp. flour
1 c. milk, warmed
1 c. light cream, warmed
2 oz. sherry
1/4 tsp. paprika
1/2 c. chopped scallops (reserved from above)
To make frittatas: In large skillet, heat 1 tablespoon butter and 1 tablespoons olive oil. Wash and drain scallops; pat dry, and saute until lightly browned. Remove from pan and put aside (reserve 1/2 cup for Newburg Sauce).
In same skillet, add remaining tablespoon butter and saute garlic, parsley, scallions, mushrooms until tender. Remove from pan with slotted spoon.
In large bowl, beat eggs, whipping cream, salt and pepper. Generously grease 2-quart casserole dish and sprinkle with bread crumbs. Arrange scallops on bottom and place mushroom mixture on top. Pour egg mixture over top evenly and bake in preheated 350 degree oven until lightly browned and firm, about 35 to 40 minutes.
To make sauce: Melt butter in saucepan and gradually add flour to make a paste. Add warm milk and cream and simmer until thickened. Add sherry, paprika, and reserved chopped scallops and simmer 5 minutes.
Slice frittata in wedges and serve hot with 2 heaping tablespoons of Newburg Sauce on top. Makes 4 to 6 servings.
