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Baked Scallops Newburg

Baked Scallops Newburg
Recipe Tip
Wish for Fish
Shellfish, such as scallops and shrimp, are good sources of vitamin B12—a vitamin that helps breakdown foods and so we can use them for energy.
Source:
Meals That Heal from Prevention® (2001) p. 225

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Based on 9 ratings

A seafood dish that tastes rich but fits into a healthy eating plan. From Prevention Healthy Cooking.
Prep Time:25 min
Start to Finish:35 min
makes:4 servings
1/4cup whole wheat bread crumbs
2teaspoons butter, melted
1pound bay scallops, rinsed, drained, and patted dry
8ounces mushrooms, sliced
3scallions, sliced
2tablespoons chopped fresh tarragon or 2 teaspoons dried, crushed
2tablespoons whole wheat or whole grain pastry flour
1/4teaspoon salt
1/8teaspoon ground red pepper
1 1/2cups 1% milk
1egg yolk
1.Preheat the oven to 400°F. Place 4 small baking dishes (8 ounces each) on a baking sheet. Coat the dishes with cooking spray.
2.In a small bowl, combine the bread crumbs and butter.
3.Heat a large skillet coated with cooking spray over medium heat. Add the scallops and cook, stirring, for 3 minutes, or until opaque. Remove to a plate with a slotted spoon and keep warm.
4.Add the mushrooms and cook, stirring occasionally, for 3 minutes, or until they release liquid. Add the scallions and tarragon and cook for 1 minute, or until the mushrooms are soft. Remove to the plate with the scallops.
5.Add the flour, salt, and pepper and cook, stirring constantly, for 1 minute. Gradually whisk in the milk until blended.
6.Cook stirring often, for 5 minutes, or until thickened. Add the egg yolk and cook, stirring constantly, for 2 minutes, or until the mixture bubbles. Add the scallops and mushroom mixture and stir to coat well. Spoon the mixture into the prepared baking dishes. Sprinkle with the reserved bread crumb mixture.
7.Bake for 8 minutes, or until golden and bubbly.
Nutritional Information
1 Serving: Calories 170 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 90mg; Sodium 370mg; Total Carbohydrate 11g (Dietary Fiber 2g, Sugars 7g); Protein 20g Percent Daily Value*: Vitamin A 10%; Vitamin C 4%; Calcium 20%; Iron 15% Exchanges: 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
©Copyright 2009, Rodale, Inc.
 
5 Reviews

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wow
I made this for my husband and me last Friday. I used 1/2 pound scallops and 1/2 pound peeled shrimp. It was really really good. I used the dried tarragon which added nice flavor and served it over brown rice. I will make this repeatedly...a definite winner! Tastes decadent without killing my chance at weight maintenance! Thanks and keep recipes like this one coming!
Posted at 2:50 PM on April 20 2010 by Stacyrn98
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Newburg
Fabulous, however, I used sea scallops, cut in fourths. Sorry, But I really do not like bay scallops. I also added a couple spoonfuls of dry sherry.
Posted at 9:48 AM on November 24 2009 by pepe99
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Delish
I agree - this recipe was wonderful. It's pretty versatile too as I think shrimp would work well in place of the scallops.
Posted at 3:19 PM on April 22 2009 by eageltonm
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Absolutly Amazing!
This is, without exaggeration, one of the BEST things I have ever tasted. I served it over noodles and sauteed garlic. The noodles absorbed the juice from the newburg. If you are looking to impress friends, serve this dish. You could charge $16 for it in a restaurant. The only thing I did differently is I made 6 servings and put in all in one baking dish. I increased the baking time to about 15 minutes. Delicious!
Posted at 2:05 PM on April 6 2009 by oliviars37
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I made this recipe a few nights ago for a special seafood night with my husband and it was delicious! The flavors of the ingredients all went so well with eachother. I had never tried fresh tarragon before, so I wasn't sure if we'd both like it, but it definately makes the dish taste great. Nice work on yet another great recipe!!
Posted at 8:00 PM on July 9 2007 by HealthyHeather
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