Seafood Newburg

Ingredients

• 1 stick (4 ounces) unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups light cream
• 1/2 cup dry sherry, such as fino or amontillado
• 1/2 teaspoon sweet paprika
• Pinch of freshly grated nutmeg
• 1/2 pound sea scallops, halved horizontally
• 1/2 pound haddock or hake fillet, skinned and cut into 1 1/2-inch pieces
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 pound cooked lobster meat, cut into bite-size pieces
• Salt and freshly ground pepper
• ground black pepper

Steps

1. In a medium saucepan over medium-low heat, melt 4 tablespoons butter. Whisk in the flour and cook for 1 minute, then whisk in cream and sherry and bring to a simmer over medium-high. Lower the heat and whisk in paprika and nutmeg. Cook for about 5 minutes, whisking often, until the floury taste has gone.
2. Meanwhile, melt the remaining 4 tablespoons butter in a large saucepan. Gently stir the scallops and haddock in it over moderate heat until the haddock starts whitening, about 3 minutes. Add shrimp and lobster and cook, stirring, for 2 minutes. Stir in the cream sauce and simmer over low heat for about 3 minutes longer, until the seafood is cooked. Season with salt and pepper and serve.