Scallops Newburg - cooking recipe

Ingredients

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)

Preparation

In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
Drain add scallops and wine cook 4-5 minutes.
Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
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.
Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
Either refrigerate at this point or continue for immediate serving.
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.
Sprinkle over scallop servings and bake for 10-15 minutes at 350\u00b0F uncovered.
Serve immediately.