Scallops Newburgh Recipe, New Bedford Style

Fish House Recipes, 1940s

Scallops Newburgh Recipe, New Bedford Style

Set a sautoir on the fire, with a piece of fresh butter, and let get very hot; put in one portion of scallops; season with salt and cayenne pepper; fry for a few minutes over a brisk fire; moisten with one gill of imitation sherry wine; add some cream, and let cook till done. Thicken with four egg yolks diluted with a little cream; cook without boiling, and incorporate slowly one ounce of fresh butter and a little sherry. Season to taste, and serve in a chafing dish.

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