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Baked Scallops Newburg

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Baked Scallops Newburg
  • Prep Time 25 min
  • Total Time 35 min
  • Servings 0
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A seafood dish that tastes rich but fits into a healthy eating plan. From Prevention Healthy Cooking. 4 servings


cup whole wheat bread crumbs
teaspoons butter, melted
pound bay scallops, rinsed, drained, and patted dry
ounces mushrooms, sliced
scallions, sliced
tablespoons chopped fresh tarragon or 2 teaspoons dried, crushed
tablespoons whole wheat or whole grain pastry flour
teaspoon salt
teaspoon ground red pepper
1 1/2
cups 1% milk
egg 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.

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