Scallops Newburg

1 pint scallops 1/4 cup heavy cream
4 Tbs butter 2 egg yolks, slightly beaten
1 Tbs lemon juice 2 Tbs dry sherry
2 tsp flour Salt

Rinse the scallops and pat dry with paper towels. Cut them in half. Melt 3 tablespoons of the butter in a skillet and add the scallops and lemon juice. Cook for 1 minute, remove and set aside. Melt the remaining tablespoon of butter in the skillet, stir in the flour, and cook until smooth and blended. Slowly add the cream, stirring constantly . Stir over low heat until thickened and smooth. Beat 2 spoonfuls of sauce into the yolks, and then stir the yolk-sauce mixture back into the sauce. Add the sherry and cook for 1 minute. Add the scallops and cook 2-3 minutes more. Add salt to taste.

Fannie Farmer Cookbook

Categories: Cook Book, League of Frightened Men, Nero Wolfe, Recipe | Tags: , , , | 1 Comment

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  1. Pingback: The League of Frightened Men | A Wolfe In The Kitchen

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