Seafood Newburg Recipe
Make Seafood Newburg Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Seafood
Sauce
Finish & Garnish
Method
Seafood
- 1
Prepare seafood
Pat shrimp and scallops dry with paper towels. If shrimp are large, cut into bite-size pieces. Gently pick through crabmeat to remove any cartilage or shell fragments. Lightly season all seafood with a pinch of salt and the 1/2 tsp pepper.
- 2
Poach seafood
Bring the fish or chicken stock to a gentle simmer in a wide sauté pan over medium heat. Add the scallops and shrimp and poach just until they turn opaque and are firm to the touch, about 2–3 minutes for scallops and 2–3 minutes for shrimp (do not overcook). Using a slotted spoon, transfer seafood to a bowl and reserve poaching liquid. Keep warm.
Sauce
- 3
Make the roux base
In a separate heavy-bottomed saucepan, melt 4 tablespoons of the butter over medium heat. Add the minced shallot and sauté until translucent and fragrant, about 2–3 minutes, without browning. Sprinkle in the flour and whisk constantly for 1–2 minutes to cook the raw flour taste and form a blond roux.
- 4
Deglaze & reduce
Slowly whisk in the dry sherry, scraping up any bits and dissolving the roux. Bring to a gentle simmer and reduce by about half, 3–5 minutes. This concentrates flavor and cooks off most alcohol.
- 5
Add liquids
Whisk in the reserved poaching liquid (if you saved any) and the remaining 1 cup fish or chicken stock until smooth. Bring to a gentle simmer, then add the heavy cream. Simmer gently until the sauce begins to thicken and coats the back of a spoon, about 5–7 minutes. Reduce heat to low.
- 6
Temper egg yolks
In a small bowl, whisk the 3 egg yolks with the Dijon mustard until blended. Slowly ladle 3 tablespoons of the hot cream sauce into the yolks while whisking constantly to temper them (this prevents curdling). Then whisk the tempered yolk mixture back into the saucepan. Stir constantly over very low heat until sauce thickens slightly, about 1–2 minutes; do not boil after adding yolks.
- 7
Season
Stir in the remaining 2 tablespoons butter, Worcestershire sauce, salt, nutmeg, and lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
Combine & Finish
- 8
Add seafood to sauce
Stir the poached seafood and crabmeat gently into the warm sauce. Add the 2 tablespoons of finishing sherry and heat through over low heat for 1–2 minutes, just until everything is warmed and coated. Do not simmer vigorously or cook long, or seafood will become tough.
- 9
Serve
Spoon Seafood Newburg into buttered toasted brioche halves, puff pastry shells, or serve over buttered rice or noodles. Sprinkle with chopped parsley. Serve immediately.