Seafood Newburgh

• 2 tablespoons butter
• 1 pint sea scallops whole or cut horizontally
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1 cup lobster cooked, cut up, lump crabmeat may be substitu
• 21 deveined shrimp to 25 count
• 1 cup butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1 1/2 cups light cream or whipping
• 3/4 cup shrimp stock can use clam juice
• 3 egg yolks
• 1/4 cup dry sherry
• 1/2 pound fresh mushrooms sliced
• butter sauteed in

1. Saute scallops in butter 5 minutes. (Don't over cook.)
2. Add lemon juice, cayenne, lobster, and shrimp; mix well.
3. Remove from heat.
4. Make sauce.
5. Melt butter, stir in flour, salt and paprika.
6. Stir 3 to 4 minutes.
7. Add cream and stock, bring to a boil, stirring constantly.
8. Remove from heat, beat yolks well.
9. Stir into sauce, add sherry.
10. Cook over low heat.
11. DO NOT BOIL.
12. Add

butter, horizontally, lemon juice, salt, cayenne, lobster, shrimp, butter, flour, salt, paprika, light cream, shrimp stock, egg yolks, sherry, mushrooms, butter

Taken from www.yummly.com/recipe/Seafood-Newburgh-1673642 (may not work)