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Scallops Newburg

This is a delicious way to use leftover lobster, shrimp, crab or scallops.


– 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


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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