Seafood Newburg (Scallops, Shrimp, and Cod in a Sherry Cream Sauce)

Name: Seafood Newburg (Scallops, Shrimp, and Cod in a Sherry Cream Sauce)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1-1/2 Tbsp extra-virgin olive oil; 1/2 lb cod (or any firm white fish), cut into 1" pieces; 1/3 lb medium shrimp (about 12), peeled and cleaned; 1/4 lb sea scallops (about 4), quartered; 1/3 tsp kosher salt; 1/3 tsp freshly cracked black pepper; 1 Tbsp freshly squeezed lemon juice; 2 Tbsp butter; 2 Tbsp minced shallots; 1 tsp paprika; 1/4 tsp cayenne pepper; 2 Tbsp flour; 1 c milk; 1/2 c half & half; 1/2 tsp kosher salt (to taste); 1/2 tsp freshly cracked black pepper (to taste); 2 Tbsp dry sherry; Bunch of flat-leaf Italian parsley; Your favorite side dish

Seafood Newburg (Scallops, Shrimp, and Cod in a Sherry Cream Sauce) takes about 35 minutes from beginning to end. This recipe makes 2 servings with 613 calories, 50g of protein, and 35g of fat each. For $6.

⏱

Cook time

35 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

613 kcal

Calories

50 g

Protein

35 g

Fat

22 g

Carbs

Ingredients

For 2 servings

Estimated cost~€7.00 · ~€3.50/serving

Instructions

1
Put all the seafood in a bowl and season with 1/3 tsp kosher salt and 1/3 tsp freshly cracked pepper.
2
Heat 1-1/2 Tbsp olive oil in a non-stick pan over medium heat.
3
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.
4
When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 Tbsp).
5
In the same pan, heat 2 Tbsp butter until the butter bubbles but doesn’t smoke.
6
Add 2 Tbsp minced shallots, 1 tsp paprika, 1/4 tsp cayenne pepper, and a pinch of nutmeg (optional).
7
Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent).
8
Add 2 Tbsp flour and quickly whisk everything together (this step takes maybe 10 seconds).
9
Add 1 c milk and 1/2 c 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).
10
Taste.
11
Add kosher salt and freshly cracked pepper. Taste.
12
Add 2 Tbsp dry sherry and whisk everything for 30 seconds or so. Taste again.
13
Get your (ideally pre-warmed) plates ready.
14
Put the cooked seafood back into the cream sauce and stir for a couple of minutes.
15
Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.