Heat oven to 425 degrees.
In a mixing bowl add chopped scallops, bread crumbs, chopped garlic, egg, salt and pepper. Mix completely so the egg moistens all the dry ingredients. Separate the mixture into 4 equal portions and roll each portion into a ball.
On a baking sheet, lay out the scrod fillets. Place the ball of seafood bread crumbs in the middle of each fillet, and wrap the thinnest end up and over the ball. Then roll the rest around the stuffing so the entire ball is wrapped in the fish fillet. Use toothpicks to secure the rolled fish so it will bake in the rolled position.
Next take 2 slices of prosciutto and lay them over the top of each fillet and wrap and tuck under the roll. Bake for approximately 20 minutes. Remove toothpicks. [Note from Chef John: Please remember to count the number of toothpicks you use so that you can be sure you have removed ALL of them before serving!]
Top with Newburg Sauce.
For the Newburg Sauce: Mix the butter and flour together to make a paste. Heat a sauce pan to medium heat and add the butter and flour, whisking continuously. Once butter melts and begins to bubble slowly, turn heat to low and, continuously whisking, add in the sherry, then the cream, then the salt and paprika. Remove from heat, add the parmesan cheese and serve over the baked stuffed scrod.
Tracy’s Wine Recommendation: This dish would work very well with a moderately oaked French chardonnay. Look for a wine with enough body to stand up to the stuffing and the sauce, yet with a good dose of acidity to balance the rich flavors. Example: 2005 Jean Thevenet Macon Pierreclos ($18.99).