Seafood Newburg

• 4 tablespoons all-purpose flour
• 1 tablespoon paprika
• 1/2 teaspoon curry powder
• 1/8 teaspoon ground nutmeg
• Pinch cayenne
• 4 tablespoons unsalted butter
• 1 shallot, minced
• 2 cups milk
• 2 tablespoons tomato paste
• 1/2 cup dry sherry
• 4 cups water
• 2 teaspoons kosher salt
• 2 bay leaves
• 10 black peppercorns
• 1 pound sea scallops
• 1 pound large shrimp, peeled and deveined
• 1/2 pound lobster tail meat
• Gremolata for garnish, recipe follows
• Sea Salt Roasted Asparagus, recipe follows
• Serving Suggestion: steamed long-grain white rice

1. To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside.
2. Melt the butter in a large saucepan over low heat.
3. Add the shallot and cook for 3 minutes until it begins to brown.
4. 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.
5. Add the flour mixture to the browned shallot and stir until mixed well with the butter.
6. Add the sherry and whisk until smooth.
7. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick.
8. Remove from heat and set aside.
9. Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat.
10. Add the scallops and boil for 3 minutes.
11. Remove immediately and set aside.
12. Do the same with the shrimp and lobster tail meat.
13. Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
14. Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus.
15. If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
16. 2 pounds asparagus
17. 3 to 4 tablespoons extra-virgin olive oil
18. 1 to 2 tablespoons sea salt
19. Preheat the oven to 400 degrees F.
20. Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl.
21. 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.
22. Remove from oven and divide evenly among the 4 dinner plates.
23. Yield: 4 to 6 servings
24. 4 tablespoons flat-leaf parsley, chopped
25. 1 tablespoon fresh rosemary leaves, chopped
26. 1 garlic clove, minced
27. 1 tablespoon grated lemon zest
28. Pinch salt
29. Mix all of the ingredients together in a small bowl.
30. Refrigerate until ready to use.
31. Yield: 1/2 cup

allpurpose, paprika, curry powder, ground nutmeg, cayenne, unsalted butter, shallot, milk, tomato paste, sherry, water, kosher salt, bay leaves, black, scallops, shrimp, tail meat, salt, suggestion

Taken from www.foodnetwork.com/recipes/seafood-newburg-recipe.html (may not work)