Scallop And Shrimp Newburg Food

SEAFOOD NEWBURG

Steps:

• To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
• Put the 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.
• Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
• Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
• Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
• 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.

SEAFOOD NEWBURG CASSEROLE

Steps:

• In large bowl, combine shrimp, crabmeat and sherry. Mix gently to coat. Cover and refrigerate 1 hour to marinate.
• Preheat oven to 350. Spray 13 x 9 glass baking dish with nonstick cooking spray. Cook rice in water as directed on package.
• Meanwhile, melt 2 tbsp of the butter in large saucepan over medium heat. Add shallot and mushrooms; cook and stir 5 minutes or until tender.
• Reduce heat to medium-low. Add remaining 6 tablespoons butter; stir until melted. Lightly spoon flour into measuring cup; level off. Add flour, seasoned salt and pepper to mushroom mixture; mix well. Cook until bubbly. Gradually add half-and-half and milk, stirring constantly until mixture boils and thickens. Remove from heat.
• Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole.
• Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown. Let stand 5 minutes before serving.

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

SHRIMP NEWBURG

Steps:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

SEAFOOD NEWBURG

Steps:

• Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
• Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

SEAFOOD NEWBURG

Steps:

• Put all the seafood in a bowl and season with 1/3 teaspoon kosher salt and 1/3 teaspoon freshly cracked pepper.
• Heat 1-1/2 tablespoons olive oil in a non-stick pan over medium heat.
• Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn't crowded. If they touch each other, they'll steam. Cook in batches if necessary.
• When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 tablespoon).
• In the same pan, heat 2 tablespoons butter until the butter bubbles but doesn't smoke.
• Add 2 tablespoons minced shallots, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and a pinch of nutmeg (optional).
• Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent).
• Add 2 tablespoons flour and quickly whisk everything together (this step takes maybe 10 seconds).
• Add 1 cup milk and 1/2 cup half & half and whisk until it reaches desired consistency. It'll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).
• Taste. Add kosher salt and freshly cracked pepper. Taste. Add 2 tablespoons of dry sherry and whisk everything for 30 seconds or so. Taste again.
• Get your (ideally pre-warmed) plates ready.
• Put the cooked seafood back into the cream sauce and stir for a couple of minutes.
• Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.

SCALLOPS NEWBURG RECIPE - (4/5)

Steps:

• Preheat large saue pan on medium-high 2 - 3 minutes. place garlic butter in pan, then add scallops and sprinkle with seafood seasoning; cook and stir 2 minutes or just until scallops are opaque. Stir in soup, sherry and cream cheese until well blended. Reduce heat to low; cook 4-5 minutes or until thoroughly heated. NOTE: Serve with Duchess potatoes. (24 oz. package refrigerated mashed potatoes, 1 tablespoon grated Parmesan cheese and 1 tablespoon garlic butter) Place potatoes in microwave-safe dish. Microwave on HIGH 3 minutes or until warm and softened. Stir in cheese and garlic butter; heat on HIGH 3 more minutes or until thoroughly heat. Stir and serve.

SCALLOPS NEWBURG

Steps:

• In 10-inch skillet cook mushrooms and onion in 2 T water for 2-3 minutes.
• Drain add scallops and wine cook 4-5 minutes.
• Drain and reserve 1/2 c liquid (adding water if needed to measure 1/2 c).
• In separate pan make sauce- 1/4 c butter melted, stir in flour until well incorporated. add thyme, pepper, seafood liquid, milk, Worcestershire and hot sauce to taste. Cook 2 minutes.
• Arrange scallops and mushroom/onions in individual serving dishes or shells, pour sauce over scallops and veggies.
• Either refrigerate at this point or continue for immediate serving.
• Topping- Heat butter in small pot to melted then remove from heat and turn off burner add bread crumbs and parsley, will be a dry mix.
• Sprinkle over scallop servings and bake for 10-15 minutes at 350°F uncovered.
• Serve immediately.