Recipe: Bay Scallops Newburg (serves 2) (Benson & Hedges Cookbook, 1978)

BAY SCALLOPS NEWBURG

2 tablespoons butter
2 tablespoons all purpose flour
1/4 teaspoon salt
1/8 teaspoon paprika
1 cup milk
3 tablespoons dry sherry
1 cup bay scallops (7 ounces)
Toast points

In a small saucepan, melt the butter. Add the flour, salt, and paprika.

Stir in the milk and cook, stirring constantly till the mixture thickens and bubbles.

Add the sherry. Add the bay scallops and cook gently in the sauce for 5 minutes.

Serve on the toast points.

Servings: 2
Source: Benson & Hedges 100's presents 100 Recipes From 100 of the Greatest Restaurants, 1978; Gage and Tollner