Description
Seafood Newburg is a luxurious, creamy seafood dish featuring lobster, shrimp, and scallops in a rich sherry and cream sauce. Perfect for special occasions, this dish combines tender seared scallops with succulent lobster and shrimp, enveloped in a velvety sauce seasoned with shallots, garlic, and a touch of white pepper. Serve over toast points or fluffy rice for an indulgent dining experience.
Ingredients
Scale
Seafood
- 1 lb Lobster, cut into bite-sized pieces
- 1 lb Shrimp, deveined and patted dry
- 1 lb Scallops, patted dry
Sauce and Seasonings
- 3 tbsp Butter (divided)
- 2 tbsp Shallots, finely chopped
- 2 cloves Garlic, minced
- 2 tbsp Flour
- 1 cup Dry Sherry
- 1 cup Heavy Cream
- Salt, to taste
- White Pepper, to taste
Instructions
- Preparation: Begin by thoroughly drying the scallops to ensure a perfect sear. Cut the lobster into bite-sized pieces, clean and pat dry the shrimp for optimal texture.
- Sear Scallops: Heat 2 tablespoons of butter in a large skillet over medium-high heat. Sear the scallops for 2 to 3 minutes on each side until golden brown, then set them aside on a plate.
- Sauté Aromatics: Reduce the heat to medium and add the remaining tablespoon of butter to the same pan. Add the shallots and cook until softened, about 2 to 3 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make Roux: Sprinkle the flour over the shallot and garlic mixture. Stir constantly for 1 to 2 minutes to cook the flour and form a light roux.
- Add Liquids: Gradually pour in the dry sherry while stirring continuously to prevent lumps. Slowly stir in the heavy cream. Simmer the sauce for 2 to 3 minutes until it thickens slightly.
- Season and Combine Seafood: Taste the sauce and adjust with salt and white pepper as needed. Fold in the lobster and shrimp pieces carefully, warming them through without overcooking. Return the seared scallops to the pan and stir gently to combine.
- Adjust Consistency: If the sauce appears too thick, add a splash of additional cream or broth to reach your preferred consistency.
- Serve: Serve the Seafood Newburg immediately over warm toast points or fluffy rice. Garnish with freshly chopped parsley if desired for a burst of freshness.
Notes
- Ensure scallops are thoroughly dried before searing to achieve a perfect golden crust.
- Use fresh garlic instead of powdered for the best flavor.
- Dry sherry can be substituted with dry white wine or brandy.
- For a lighter sauce, half-and-half can replace heavy cream.
- Serve immediately to enjoy the seafood at its optimal texture and flavor.
- Feel free to substitute crab for lobster for a different seafood twist.
