Scallops Newburg Recipes

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.

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.

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F.
• Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.

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.

Steps:

• CHUTNEY: In a large frying melt butter, until it starts to brown. Add onions and cook until translucent. Add wild blueberry juice, maple syrup, port, salt and pepper. Bring to a boil then let reduce until as little liquid as possible remains without sticking to the pan.
• SEARED SCALLOPS: In a hot skillet with olive oil sear scallops, depending on size, for about one minute on each side until the scallop starts to slit on its side. Larger scallops require more cooking time. Serve on toast point, with Caramelized Blueberry Onion Chutney. Garnish with sea salt.

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.