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

Heat olive oil in a large non-stick skillet over medium heat. Add the seasoned seafood in batches to avoid overcrowding, cooking for approximately 6 minutes until opaque and just cooked through. Remove the seafood from the pan and drizzle with fresh lemon juice.

Ingredients

15 mL of Olive Oil

15 mL of Fresh Lemon Juice

Equipment

Non-Stick Skillet

Tongs

In the same skillet, melt the butter over medium heat. Add the minced shallots, paprika, cayenne pepper, and nutmeg, sautéing for 2 minutes until the shallots are translucent.

Ingredients

Black Pepper

Cayenne Pepper

30 mL of Butter

1 piece of Shallot

5 mL of Paprika

1¼ mL of Nutmeg

Equipment

Non-Stick Skillet

Wooden Spoon

Whisk in the all-purpose flour to create a roux, cooking for 10 seconds. Gradually pour in the milk and half and half, whisking constantly until the sauce thickens to your desired consistency, about 2 minutes.

Ingredients

30 mL of All Purpose Flour

120 mL of Milk

120 mL of Half And Half

Equipment

Non-Stick Skillet

Whisk

Stir in the dry sherry and season the sauce with additional kosher salt and black pepper to taste. Return the cooked seafood to the pan and simmer gently for 2 minutes to warm through.

Ingredients

Kosher Salt

Black Pepper

Cayenne Pepper

60 mL of Dry Sherry

Equipment

Non-Stick Skillet

Wooden Spoon

Garnish with fresh flat-leaf parsley and serve immediately over pasta or with a side of French baguette.

Ingredients

Fresh Lemon Juice

15 mL of Flat Leaf Parsley

225 g of Pasta

1 piece of Baguette

Equipment

Serving Dish