Scallop-And-Vegetable Newburg – a delicious recipe with carrot, zucchini, bay scallops, flour, milk, sherry. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Steam carrots, covered, 2 minutes. Add zucchini, and steam, covered, 2 minutes or until vegetables are tender. Set vegetables aside.
2
Pat scallops dry with paper towels, and set aside.
3
Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Place over medium heat; cook 5 minutes or until thick, stirring constantly. Add scallops; cover and cook 5 minutes or until scallops are done, stirring occasionally. Stir in carrot, zucchini, sherry, salt, and pepper; cook 2 minutes, uncovered, or until thoroughly heated.
4
Spoon mixture into a 2-quart shallow baking dish coated with cooking spray. Combine breadcrumbs, cheese, and margarine; stir well. Sprinkle over scallop mixture. Broil 2 minutes or until golden. Serve over rice.
844
kcal
Calories
10
g
Fat
162
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup diced carrot, 1 cup diced zucchini, 1 1/2 pounds bay scallops, 1/3 cup all-purpose flour, and more.
Yes, Scallop-And-Vegetable Newburg falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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