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Katie's Cucina » Main Dish

Scallops Newburg

Published: Jul 8, 2010 · Modified: Jan 16, 2020 by Katie · This post may contain affiliate links

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I’ve been holding on to this recipe for about a month–hoping and praying that I would have the chance to get up to North-West Florida to go scalloping! Now that I have over 2lbs of bay scallops I knew I’d finally get to make this recipe! Once again this is one of those easy Publix’s Apron’s recipe. I’ll admit that I wasn’t to prepared to make this recipe. I had no sherry and for some reason could not find the Old Bay seasoning anywhere! So I did a little research on what to substitute for sherry and found the a tablespoon of vinegar plus water or chicken broth to the desired measurement works just as well! I also started looking at other recipes for scallops newburg when I found that some people used paprika and salt instead of old bay. So that’s what I did and it turned out awesome. I think next time I might cut the cream cheese to only one or two tablespoons. It was pleanty creamy with the three, so I think I could skim a few extra calories off this dish. I served this with my Parmesan Mashed Potatoes which complemented the meal very well.

Prep: 1 minute
Cook: 15 minutes

Serves: 4

Ingredients:

  • 1 tablespoon butter
  • 1 tablespoon garlic, minced
  • 1 lb bay scallops
  • 1 teaspoon seafood seasoning blend (or ½ teaspoon paprika and ¼ teaspoon salt)
  • 1 (10.75-oz) can condensed cream of shrimp soup
  • ¼ cup sherry (or 1 tablespoon vinegar and the rest chicken broth or water)
  • 3 tablespoon cream cheese

Directions

  1. Preheat large sauté pan on medium-high 2–3 minutes. Place garlic and butter in pan let it cook for 2-3 minutes or until the garlic is fragrant but has not browned. Then add scallops and sprinkle with seafood seasoning; cook and stir 2 minutes or just until scallops are opaque.
  2. Stir in soup, sherry, and cream cheese until well blended. Reduce heat to low; cook 4–5 minutes or until thoroughly heated. Serve.

Serving Suggestions: Parmesan Mashed Potatoes, Steamed Asparagus, and Salad

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    About Katie

    Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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    I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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