Scallops Newburg
Elevate your seafood dining experience with the luxurious flavors of Scallops Newburg, a creamy and indulgent dish that’s perfect for impressing guests or treating yourself to a gourmet dinner. Tender sea scallops are lightly seared to perfection, then bathed in a silky, sherry-infused Newburg sauce made with rich heavy cream, egg yolks, a hint of paprika, and a touch of nutmeg for warmth. This classic recipe is finished with a sprinkle of fresh parsley and served elegantly over crisp toast points or flaky puff pastry shells, making it a versatile choice for an entrée or an upscale appetizer. Ready in just 40 minutes, this decadent dish balances savory and subtle sweetness, making it an irresistible option for seafood lovers looking to savor restaurant-quality cuisine at home. Perfect for those searching for "seafood Newburg recipes" or "scallop dinner ideas," Scallops Newburg is sure to steal the show.
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Recipe Information
Ingredients
- 1 pound sea scallops
- 3 tablespoons unsalted butter
- 1 large shallot
- 2 tablespoons all-purpose flour
- 0.5 cup dry sherry
- 1 cup heavy cream
- 3 egg yolks
- 0.5 teaspoon paprika
- 0.125 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 6 toast points or puff pastry shells
Instructions
Rinse the sea scallops and pat them dry with paper towels. If the muscle on the side of the scallops is still attached, remove and discard it.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the scallops and cook for 2-3 minutes on each side until they are firm and opaque. Remove the scallops from the skillet and set aside.
Reduce the heat to medium-low. Add the remaining butter to the skillet and melt. Stir in the finely minced shallot and cook until soft and fragrant, about 2 minutes.
Sprinkle the flour over the shallots and whisk continuously for 1-2 minutes to form a roux, ensuring the flour is fully cooked.
Slowly pour in the sherry, whisking to combine and scraping up any browned bits. Gradually add the heavy cream, whisking constantly to create a smooth sauce.
In a small bowl, whisk together the egg yolks. Temper the yolks by adding a few tablespoons of the hot sauce mixture to them while whisking continuously, then slowly whisk the tempered yolks back into the skillet.
Add the paprika, nutmeg, salt, and black pepper to the sauce. Return the scallops to the skillet and gently toss them in the sauce. Cook for 2-3 minutes until everything is heated through, but do not let the sauce boil.
Garnish with freshly chopped parsley and serve immediately over toast points or in puff pastry shells.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 491 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
