• Tommy Centola

Seafood Newberg

Updated: Jan 4

One of the entrees that I ate on my cruise was Seafood Newberg. This is dish that is not often seen on many menus these days. It was really popular in the 70th’s. When people started to eat healther, this was one of the dishes that went away.

1 stick (4 ounces) unsalted Butter

3 tablespoons all-purpose Flour

2 cups Heavy  Cream

1/2 cup dry Sherry

1/2 teaspoon Sweet Paprika

Pinch of freshly grated Nutmeg

1/2 pound Sea Scallops, halved horizontally

1/2 pound Lump Crabmeat

1/2 pound medium Shrimp, shelled and deveined

1/2 pound cooked Lobster Meat, cut into bite-size pieces

Salt and freshly ground Pepper

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

 Enjoy!!!

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