Scallops Newburg

• 1 lb small bay scallop
• 3 cups sliced mushrooms
• 4 green onions, sliced
• 2 tablespoons water
• 1/4 cup dry white wine
• 1/4 cup butter
• 3 tablespoons flour
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1/2 cup milk
• 1/2 teaspoon Worcestershire sauce
• 3 dashes Tabasco sauce
• topping
• 2 tablespoons butter
• 1/2 cup breadcrumbs
• 2 tablespoons parsley
• green onion, chopped (optional)

1. In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
2. Drain add scallops and wine cook 4-5 minutes.
3. Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
4. In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes.
5. Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
6. Either refrigerate at this point or continue for immediate serving.
7. Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix.
8. Sprinkle over scallop servings and bake for 10-15 minutes at 350u0b0F uncovered.
9. Serve immediately.

bay scallop, mushrooms, green onions, water, white wine, butter, flour, thyme, pepper, milk, worcestershire sauce, tabasco sauce, topping, butter, breadcrumbs, parsley, green onion

Taken from www.food.com/recipe/scallops-newburg-334687 (may not work)