Easy Seafood Newburg

Seafood Newburg: Serves 6

Ingredients: 1 pound fresh sea or bay scallops with chine removed. ( the chine is the tough, silvery white part of the scallop attached to the side of the scallop muscle )

1.5 pounds peeled and deveined shrimp (small)

1 pound fresh cod fish

1/2 pound lobster meat cooked and cleaned (buy the lazy mans lobster meat)

1 large shallot (diced fine)

2 tablespoons butter

5 ounces Sherry wine

1 pint lobster broth (you can buy lobster base in the jar. I found it at Market Basket)

1/2 pint heavy cream

1 teaspoon paprika

Sea salt and fresh ground black pepper to taste

Corn Starch and COLD water

Puff Pastry shells: Frozen; then bake until golden

Start by sauteing the shallots in the butter until soft and tender, add in the Sherry wine. Reduce heat to medium-low. Add in all raw shellfish and cod, and cook on low.

Add in lobster broth and heavy cream, paprika,(add salt and pepper to taste). Simmer on low 5-7 minutes, stirring gently (DON'T OVER COOK THE SEAFOOD)

To thicken: add 3 tablespoons of corn starch to 1/2 cup COLD water. Add 1/2 this mixture to the simmering sauce and let thicken. See if the sauce is thick enough for your liking, if not add more cornstarch and water until you reach your desired thickness.

Serve over warm puff pastry shells.

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