Scallops Newburg

Scallops Newburg

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g scallops
60g butter
1 sprig fresh thyme
1 sprig parsley
2 tablespoons brandy
2 tablespoons madeira or sweet sherry
250ml cream
2 egg yolks
40g fresh breadcrumbs
2 tablespoons parmesan cheese, grated

Method

  1. Remove any brown parts from scallops, keeping coral. Melt butter in a saucepan, add scallops, herbs, brandy and Madeira or sherry, cover and simmer for 1 minute.
  2. Blend cream with egg yolks in top of a double saucepan and thicken over low heat, stirring constantly.
  3. Arrange scallop mixture in a flameproof dish. Pour cream sauce over scallops and sprinkle with a mixture of breadcrumbs and cheese. Place under a preheated grill until top is golden brown.
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