Seafood Newburg

• 1 stick (4 ounces) unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups light cream
• 1/2 cup dry sherry, such as fino or amontillado
• 1/2 teaspoon sweet paprika
• Pinch of freshly grated nutmeg
• 1/2 pound sea scallops, halved horizontally
• 1/2 pound haddock or hake fillet, skinned and cut into 1 1/2-inch pieces
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 pound cooked lobster meat, cut into bite-size pieces
• Salt and freshly ground pepper

1. Melt 4 tablespoons of the butter in a medium saucepan.
2. Whisk in the flour and cook over low heat for 1 minute.
3. Whisk in the cream and sherry and bring to a simmer over moderately high heat.
4. Whisk in the paprika and nutmeg over low heat.
5. Cook, whisking often, until no floury taste remains, about 5 minutes.
6. Meanwhile, in a large saucepan, melt the remaining 4 tablespoons of butter.
7. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes.
8. Add the shrimp and lobster and cook, stirring, for 2 minutes.
9. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer.
10. Season with salt and pepper and serve.

butter, allpurpose, light cream, sherry, sweet paprika, nutmeg, haddock, shrimp, lobster, salt

Taken from www.foodandwine.com/recipes/seafood-newburg (may not work)