Summary:

Seafood Newburg (Scallops, Shrimp, and Cod in a Sherry Cream Sauce) takes about 35 minutes from beginning to end. This recipe makes 2 servings with 613 calories, 50g of protein, and 35g of fat each. For $6.26 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user maplewoodroad. If you have half & half, paprika, sea scallops, and a few other ingredients on hand, you can make it. It is a good option if you're following a pescatarian diet. Try Seafood Pasta with Sherry Tomato Cream Sauce, Shrimp and Scallops in Garlic Cream Sauce, and Seafood Saute with Cod, Shrimp and Asparagus for similar recipes.

Dietary Info:

Ingredients:

• 1.5 Tbsp olive oil - N/A
• 0.5 lb cod - N/A
• 0.33333334 lb shrimp - N/A
• 0.25 lb sea scallops - N/A
• 0.33333334 tsp kosher salt - N/A
• 0.33333334 tsp freshly cracked pepper - N/A
• 1 Tbsp lemon juice - N/A
• 2 Tbsp butter - N/A
• 2 Tbsp shallots - N/A
• 1 tsp paprika - N/A
• 0.25 tsp cayenne pepper - N/A
• 2 Tbsp flour - N/A
• 1 c milk - N/A
• 0.5 c half & half - N/A
• 0.5 tsp kosher salt - N/A
• 0.5 tsp freshly cracked pepper - N/A
• 2 Tbsp sherry - N/A
• 1 Bunch flat-leaf parsley - N/A
• 2 servings side dish - N/A

Instructions:

1. Put all the seafood in a bowl and season with 1/3 tsp kosher salt and 1/3 tsp freshly cracked pepper. 
2. Heat 1-1/2 Tbsp olive oil in a non-stick pan over medium heat. 
3. Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn’t crowded. If they touch each other, they’ll steam. Cook in batches if necessary. 
4. When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 Tbsp).
5. In the same pan, heat 2 Tbsp butter until the butter bubbles but doesn’t smoke. 
6. Add 2 Tbsp minced shallots, 1 tsp paprika, 1/4 tsp cayenne pepper, and a pinch of nutmeg (optional). 
7. Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent). 
8. Add 2 Tbsp flour and quickly whisk everything together (this step takes maybe 10 seconds).
9. Add 1 c milk and 1/2 c half & half and whisk until it reaches desired consistency. It’ll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).
10. Taste.
11. Add kosher salt and freshly cracked pepper. Taste.
12. Add 2 Tbsp dry sherry and whisk everything for 30 seconds or so. Taste again. 
13. Get your (ideally pre-warmed) plates ready.
14. Put the cooked seafood back into the cream sauce and stir for a couple of minutes. 
15. Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.