Mr. Food: Seared Scallops with Newburg Sauce

Mr. Food: Seared Scallops With Newburg Sauce (12/23)


What You’ll Need

  • 1 (10.5-ounce) can cream of shrimp soup
  • 1/2 cup heavy cream
  • 1/4 cup dry sherry
  • 1/4 teaspoon seafood seasoning
  • 2 tablespoons butter
  • 12 sea scallops, patted dry
  • Salt for sprinkling
  • Black pepper for sprinkling
  • 2 tablespoons bread crumbs
  • 1 teaspoon chopped fresh parsley

What to Do

  1. To make Newburg sauce, in a small saucepan over medium heat, combine soup, cream, sherry, and seafood seasoning and cook until heated through, stirring occasionally. Set aside.
  2. In a large skillet over medium heat, melt butter. Sprinkle scallops with salt and pepper and sauté 3 to 4 minutes per side or until golden and firm in center. Remove to a platter.
  3. Stir bread crumbs and parsley in skillet until moistened. Top scallops with Newburg sauce and sprinkle with toasted bread crumbs.