Seafood Newburg

By á-46

Yield:4 to 6 servings

Ingredients

• Ingredients
• 4 4 4 tablespoons all-purpose flour
• 1 1 1 tablespoon paprika
• 1/2 1/2 1/2 teaspoon curry powder
• 1/8 1/8 1/8 teaspoon ground nutmeg
• Pinch Pinch cayenne
• 4 4 4 tablespoons unsalted butter
• 1 1 1 shallot, minced
• 2 2 2 cups milk
• 2 2 2 tablespoons tomato paste
• 1/2 1/2 1/2 cup dry sherry
• 4 4 4 cups water
• 2 2 2 teaspoons kosher salt
• 2 2 2 bay leaves
• 10 10 10 black peppercorns
• 1 1 1 pound sea scallops
• 1 1 1 pound large shrimp, peeled and deveined
• 1/2 1/2 1/2 pound lobster tail meat
• Gremolata for garnish, recipe follows
• Sea Salt Roasted Asparagus, recipe follows
• Serving Serving Suggestion: steamed long-grain white rice
• Directions
• to 3 water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
• to to cooked shell fish to the Newburg sauce and bring to a simmer over low heat.

Preparation

Step 1

Preheat the oven to 400 degrees F.

Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.


Serve over white rice, and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.

Sea Salt Roasted Asparagus:
2 pounds asparagus

3 to 4 tablespoons extra-virgin olive oil

1 to 2 tablespoons sea salt