- 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
To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. 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. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
Sea Salt Roasted Asparagus:
2 pounds asparagus
3 to 4 tablespoons extra-virgin olive oil
1 to 2 tablespoons sea salt
Preheat the oven to 400 degrees F.
Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. 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. Remove from oven and divide evenly among the 4 dinner plates.
Yield: 4 to 6 servings
4 tablespoons flat-leaf parsley, chopped
1 tablespoon fresh rosemary leaves, chopped
1 garlic clove, minced
1 tablespoon grated lemon zest
Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
Yield: 1/2 cup