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1. Turn the oven to 350 degrees and preheat.
2. Add 1 tablespoon butter and 1 tablespoon olive oil to a large skillet and heat over medium-high heat.
3. Add the scallops and sauté until lightly browned.
4. Remove the scallops and set to the side, reserving 1/2 cup of the scallops for the Newburg sauce.
5. Add the remaining butter to the skillet, add the garlic, parsley, mushrooms and scallions and sauté until tender.
6. Remove the vegetables from the pan with a slotted spoon.
7. Whisk together the eggs, whipping cream, salt and pepper in a large bowl.
8. Spray a 2 quart casserole baking dish with nonstick cooking spray.
9. Sprinkle the bread crumbs on the bottom of the dish.
10. Arrange the reserved scallops on the bottom and place the mushroom mixture on top.
11. Pour the egg mixture over the top and bake for 35 to 40 minutes, or until firm and lightly browned.
12. To a saucepan add the remaining butter and melt over medium heat.
13. Slowly add the flour and stir constantly to make a paste.
14. Add the milk and light cream and simmer until the paste has thickened.
15. Add the sherry, paprika and the reserved scallops and simmer for 5 minutes.
16. Serve the frittata drizzled with the sauce.
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