Seafood Newberg
Indulge in the rich, velvety elegance of Seafood Newberg, a decadent dish brimming with luxurious flavors of lobster, jumbo shrimp, and tender scallops. This classic seafood recipe is defined by its creamy sherry-infused sauce, elevated with a touch of cayenne and paprika for a subtle kick. The silky texture is achieved with tempered egg yolks and heavy cream, while finely chopped shallots add a delicate aromatic base. Perfectly balanced and irresistibly flavorful, this dish is best served over fluffy white rice or crisp toast points, making it an ideal choice for refined dining or special occasions. Impress your guests with this timeless seafood delicacy that combines sophistication with the comforting warmth of home cooking.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 tablespoons Shallots, finely chopped
- 2 tablespoons All-purpose flour
- 0.5 cup Dry sherry
- 1 cup Heavy cream
- 2 Egg yolks
- 1 cup Lobster meat, cooked and chopped
- 0.5 pound Jumbo shrimp, peeled and deveined
- 0.5 pound Sea scallops, cleaned
- 0.5 teaspoon Salt
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped fresh parsley (for garnish)
- 4 servings Cooked white rice or toast points (for serving)
Instructions
In a large skillet, melt the butter over medium heat.
Add the chopped shallots and cook for 2–3 minutes until softened and translucent.
Stir in the flour and cook for 1–2 minutes, stirring constantly, to create a roux.
Gradually add the dry sherry, whisking to combine, and let it simmer for 1–2 minutes.
Slowly pour in the heavy cream, whisking continuously until smooth. Bring the mixture to a gentle simmer.
In a small bowl, whisk the egg yolks, then temper them by adding a few tablespoons of the hot sauce mixture to the yolks while whisking to avoid curdling.
Slowly add the tempered yolks back into the skillet, stirring constantly. Keep the heat on low to avoid scrambling the eggs.
Add the cooked lobster meat, shrimp, and scallops to the skillet. Cook for 5–7 minutes, stirring occasionally, until the shrimp turn pink and the scallops are opaque.
Season the sauce with salt, cayenne pepper, and paprika. Taste and adjust seasoning if necessary.
Remove the skillet from the heat and garnish with fresh parsley.
Serve the Seafood Newberg over a bed of cooked white rice or alongside toast points for a classic presentation.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.8 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 134 mg | 10% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 522 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
