Seafood a la Newburg Recipe

1 1/2 pounds scallops

4 tablespoons butter, divided

1 pound oysters

3 tablespoons lemon juice

3/4 pound shrimp, cut in half if large

1 teaspoon paprika

2 tablespoons flour

1 1/2 cups cream

2 cups crabmeat

2 egg yolks

3 tablespoons sherry

Cayenne pepper, salt and black pepper

Cut scallops in half if large. Melt 2 tablespoons butter in large saute pan over medium-high heat. Saute scallops for 2 minutes. Add oysters, lemon juice and shrimp, and cook 1 minute more. With a slotted spoon, remove seafood from pan and set aside. Over medium-high heat, reduce pan juices to 2 tablespoons.

To the pan add remaining 2 tablespoons of butter, paprika and flour. Reduce heat to medium. Stir constantly for 2 minutes, then pour in cream very slowly while continuing to stir and making sure that sauce stays below a simmer. (If you add the cream too quickly or the sauce is allowed to boil, the sauce may break.)

When ready to serve, add the reserved seafood plus the crabmeat to the pan. Lightly beat the yolks and add, and stir in along with sherry and good pinch of cayenne. Over low heat, cook until heated through, about 2 minutes. If sauce seems too thick, thin with a little cream. Adjust seasonings to taste with salt and black pepper.

Makes 8 servings.

Note: You can mix and match the seafood in this recipe to your favorites.
 

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