Scallops A La Newburg
Creamy and delicate scallops cooked in a luscious Newburg sauce with lemon, sherry, and egg yolk, perfect for elegant dinners or special occasions.
Ingredients
Instructions
- Saute scallops in butter until lightly browned.
- Add 1 tablespoon lemon juice and simmer for 1 minute.
- Set scallops aside.
- Melt 2 tablespoons butter in a pan and make a roux with 1 tablespoon flour.
- Gradually stir in 3/4 cup half and half, cooking until smooth and slightly thickened.
- Return scallops to the sauce and simmer for 2 minutes.
- Add the egg yolk and 2 tablespoons sherry, stirring well to combine.
- Serve the scallops with rice.
Tips & Substitutions
For a richer flavor, you can add a splash of white wine or a bit of Dijon mustard to the sauce. If you're out of half and half, a mixture of milk and cream works well. Make sure not to overcook the scallops, as they can become tough; they should be just opaque. This dish is delightful served over a bed of fluffy rice, which complements the creamy sauce.
Serving Suggestions
Serve Scallops A La Newburg over perfectly cooked rice for a satisfying meal. Pair it with a light green salad or steamed vegetables for added freshness. A glass of chilled white wine complements this dish beautifully. For a festive touch, consider serving it alongside Crabmeat Fondue(From 1975 Edition) as an appetizer.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a saucepan over low heat, stirring frequently to prevent the sauce from separating. Avoid microwaving, as it can make the scallops rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Scallops A La Newburg contains roughly 135 calories, with 1g protein, 3g carbohydrates, and 13g fat.
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; just ensure they are fully thawed before cooking. Pat them dry with a paper towel to remove excess moisture for better browning. Frozen scallops may require a slightly longer cooking time, so monitor them closely to avoid overcooking.
What can I substitute for sherry in this recipe?
If you don't have sherry, a dry white wine or even a splash of lemon juice can work as a substitute. Both options will add acidity and depth to the sauce, enhancing the overall flavor. Just be sure to adjust the quantity to taste, so the dish remains balanced.
Can I make this dish ahead of time?
While it's best served fresh, you can prepare the sauce in advance and store it in the refrigerator. When ready to serve, gently reheat the sauce and add the cooked scallops. This way, you can enjoy a delicious meal without the last-minute rush. Just remember to reheat gently to maintain the scallops' tenderness.
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).