Scallop Newburg
A creamy, flavorful seafood dish featuring tender scallops in a sherry-infused sauce, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Rinse scallops and drain.
- In a small-medium saucepan, melt margarine over medium heat.
- Stir in flour, salt, and paprika; cook for 1 minute, stirring constantly.
- Gradually add milk; cook for 4 to 5 minutes until thickened, stirring constantly.
- Add sherry and scallops; reduce heat to low.
- Cook for 3 minutes until scallops are opaque and firm.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're out of dry sherry, a splash of white wine or even a bit of lemon juice can work as a substitute. Make sure to stir constantly when adding the milk to prevent lumps. Use fresh scallops for the best result, and remember, they cook quickly, so don’t overdo it!
Serving Suggestions
Serve Scallop Newburg over toast points for a delightful crunch. It pairs beautifully with Garlic Potato Wedges or a fresh green salad like Louise Wilson'S Apricot Salad for a balanced meal. Consider a light white wine to complement the richness of the dish, enhancing the overall dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the dish on the stovetop over low heat, stirring frequently to prevent the scallops from becoming rubbery. Avoid microwaving, as it can overcook the scallops and change the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scallop Newburg contains roughly 1019 calories, with 5g protein, 31g carbohydrates, and 101g fat. It is an excellent source of vitamin A (44% of the Daily Value), iron (27% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1328mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops, but ensure they are completely thawed and patted dry before cooking. This prevents excess moisture from affecting the sauce's consistency and ensures the scallops sear properly.
What can I substitute for dry sherry?
If you don’t have dry sherry, white wine is an excellent alternative. For a non-alcoholic option, you can use a mixture of chicken broth and a splash of lemon juice for acidity and flavor.
How do I know when the scallops are cooked?
Scallops are cooked when they turn opaque and firm to the touch, usually taking about 3 minutes on low heat. Overcooking can make them tough, so keep a close eye on them during the cooking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).