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| BAY SCALLOPS NEWBURG | |
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2 tbsp. butter 2 tbsp. all-purpose flour 1/2 tsp. salt 1/8 tsp. paprika 1 c. milk 3 tbsp. dry sherry 1 c. bay scallops In small saucepan melt butter. Add flour, salt and paprika. Stir in milk and cook, stirring constantly until mixture thickens and bubbles. Add the sherry. Add the bay scallops and cook gently in sauce for 5 minutes. | |
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recipe reviews #50352
Suzanne (Maryland) says:
Very easy and quick with ingredients you have on-hand. The sauce is very very mild. It doesn't not overtake the flavor of the scallops one-bit. This is a good recipe if you like the flavor of scallops. If you're in it for flavor of the sauce, skip this one. I used frozen scallops (thawed) and almond milk. They're good. I'm not jumping to make this again, but none will go to waste.
#143692
Rosie Koch (United States) says:
I just made this dish and it was extremely easy. I used fresh, juicy scallops and the sauce turned out delicious. I am sorry I added more than 3/4 cup of milk - I would have liked a thicker sauce. I served the scallops over Jasmine rice with a crab cake as a side. I was able to use the extra sauce over the crab cakes. I will definitely make this again.
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