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Scallops Newburg
This is a delicious way to use leftover lobster, shrimp, crab or scallops.
Ingredients
– 4 tbs. butter
– 2 cups diced, cooked scallops
– 1/4 cup dry sherry
– 1/2 tsp. paprika
– dash of nutmeg
– 3 egg yolks, beaten
– 1 cup cream or milk
– salt and white pepper to taste
– 4 large puff pastry shells (from your grocer’s frozen food department) or slice toast, buttered
Instruction
In the top of double boiler, melt butter. Stir in the crab. Cook until warm, about 3 minutes. Add sherry Cook 2 minutes. Add paprika and nutmeg. Over medium heat, add egg yolks and cream. Stir constantly until thickened. Add salt and pepper. Fill pastry shells, or serve over toast.
Makes 4 servings.
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