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Seafood Newburg: A Decadent, Creamy Delight for Special Occasions

Seafood Newburg: A Decadent, Creamy Delight for Special Occasions
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★★★★★

5.3 from 16 reviews

Indulge in the luxurious flavors of Seafood Newburg, a rich and creamy dish perfect for special occasions. This decadent recipe features a medley of lobster, shrimp, and scallops in a luxurious sherry cream sauce, served over toast points or fluffy rice.

Ingredients

Scale

Seafood:

  • 1 lb cooked lobster meat, chopped
  • ½ lb cooked shrimp, peeled and deveined
  • ½ lb scallops

Sauce:

  • 4 tablespoons unsalted butter
  • 2 shallots, finely chopped
  • 1 clove garlic, minced
  • 1 cup heavy cream
  • ½ cup dry sherry
  • 1 tablespoon all-purpose flour
  • Salt and freshly ground white pepper, to taste

For Serving:

  • Chopped fresh parsley, for garnish
  • Toast points or cooked rice, for serving

Instructions

  1. Prepare the Seafood: Begin by ensuring all your seafood is properly prepared. If using fresh scallops, pat them completely dry with paper towels to ensure proper searing. Cut the cooked lobster meat into bite-sized pieces, and verify that the shrimp are fully cleaned and deveined.
  2. Sear the Scallops: In a large skillet or sauté pan, melt 2 tablespoons of butter over medium-high heat. Once the butter is foaming, add the scallops in a single layer, ensuring they don’t touch each other. Sear for 2-3 minutes on each side until golden brown and cooked through. Remove scallops and set aside.
  3. Build the Sauce Base: In the same pan, reduce heat to medium and add the remaining 2 tablespoons of butter. Add the finely chopped shallots and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to let it burn.
  4. Create the Roux: Sprinkle the flour over the shallot mixture and stir constantly for 1-2 minutes to create a light roux. This step is crucial for thickening the sauce and preventing lumps.
  5. Add Liquids Gradually: Slowly pour in the dry sherry while stirring continuously to prevent lumps from forming. Allow the mixture to simmer for 2-3 minutes to cook off the alcohol. Gradually add the heavy cream, stirring constantly to maintain a smooth consistency.
  6. Season and Combine: Season the sauce with salt and freshly ground white pepper to taste. Gently fold in the cooked lobster meat and shrimp, allowing them to warm through for 2-3 minutes. Add the seared scallops back to the pan and gently combine with the sauce.
  7. Final Touches: Remove from heat and taste for seasoning adjustments. The sauce should be creamy and coat the back of a spoon. If it’s too thick, add a splash of cream; if too thin, simmer gently for a few more minutes.
  8. Serve: Serve immediately over toast points or fluffy rice, garnished with freshly chopped parsley for a pop of color and fresh flavor.

Notes

  • For a richer flavor, you can use a combination of lobster, crab, and shrimp.
  • Adjust the amount of sherry to suit your taste preferences.
  • This dish pairs beautifully with a crisp white wine or champagne.

Nutrition

Keywords: Seafood Newburg, seafood recipe, special occasion dish, creamy seafood, lobster and shrimp recipe

Find it online: https://miarosetti.com/seafood-newburg-a-decadent-creamy-delight-for-special-occasions/