Seafood Newburgh
By: Anonymous
Published: Saturday, December 5, 2009 - 10:15pm

Ingredients




2 tablespoons butter
1 pt. sea scallops, whole or cut horizontally
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 cup cooked lobster, cut up (lump crabmeat may be substitu
20 or 21 to 25 count deveined shrimp
Save stock from shrimp and  cup butter
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon paprika
1 1/2 cups whipping or light cream
3/4 cup shrimp stock (can use clam juice)
3 egg yolks
1/4 cup dry sherry
1/2 pound fresh mushrooms, sliced
sauteed in butter

Preparation

1 Saute scallops in butter 5 minutes. (Don't over cook.) Add lemon juice, cayenne, lobster, and shrimp; mix well. Remove from heat. Make sauce. Melt butter, stir in flour, salt and paprika. Stir 3 to 4 minutes. Add cream and stock, bring to a boil, stirring constantly. Remove from heat, beat yolks well. Stir into sauce, add sherry. Cook over low heat. DO NOT BOIL. Add