Scallops A La Newburg

1. 1

   Saute scallops in butter.

2. 2

   Add 1 tablespoon lemon juice and simmer 1 minute.

3. 3

   Set aside.

4. 4

   Melt 2 tablespoons butter and make roux with 1 tablespoon flour.

5. 5

   Slowly stir in 3/4 cup half and half.

6. 6

   Return scallops and simmer 2 minutes.

7. 7

   Add 1 egg yolk and 2 tablespoons sherry.

8. 8

   Serve with rice.

No nutritional information available.

No additional tips available.