Seafood Newburgh

Photo: flickr user greeblie

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

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