Seafood Newburg
Filed under
Seafood
Prep: 30 min | Cook: 45 min | Servings: 4
Serves 4 to 6. Serve over steamed long-grain white rice with Gremolata and Sea Salt Roasted Asparagus (their own recipes); on a platter, arrange the asparagus around the edge.
Ingredients
- 4 tbsp Flour, all-purpose
- 1 tbsp Paprika
- 1/2 tsp Curry powder
- 1/8 tsp Nutmeg, ground
- 1 pinch Cayenne pepper
- Salt, to taste
- 4 tbsp Unsalted butter
- 1 Shallot, minced
- 2 cup Milk
- 2 tbsp Tomato paste
- 1/2 cup Sherry, dry
- 4 cup Water
- 2 tsp Kosher salt
- 2 Bay leaf
- 10 Black peppercorns
- 1 lb Scallop, sea scallops
- 1 lb Shrimp, large, peeled and deveined
- 1/2 lb Lobster, tail meat
- Gremolata, for garnish
- Sea Salt Roasted Asparagus, for serving
- Long grain rice, steamed white, for serving
Directions
- For the Newburg sauce: combine the flour, paprika, curry powder, nutmeg, cayenne and salt to taste. Melt the butter in a large saucepan over low heat and cook the shallot 3 minutes, until it begins to brown.
- Meanwhile, bring the milk and tomato paste to a simmer in a small saucepan over medium heat, without letting it boil over.
- Stir the flour mixture into the shallot and butter. Whisk in the sherry until smooth, then slowly whisk in the hot milk until creamy and thick. Set aside off the heat.
- Bring the water, kosher salt, bay leaves and peppercorns to a boil in a large saucepan. Boil the scallops 3 minutes and remove; repeat with the shrimp, then the lobster.
- Add the shellfish to the sauce and bring to a simmer over low heat. Serve over rice, garnished with gremolata, with the asparagus alongside.