SCALLOP AND SHRIMP NEWBURG
Steps:
- Heat oven to 325. Coat a 2 quart casserole with nonstick cooking spray. Spoon rice into prepared dish. In a medium sized skillet, combine the wine, butter, salt, black pepper, cayenne and bay leaf. Bring to a simmer. Add shrimp and cook for 4 minutes over medium heat. Remove shrimp and reserve. Add scallops and cook for 5 minutes. Remove scallops and reserve. Simmer cooking liquid for 4 minutes or until reduced to about 3 tablespoons. Remove bay leaf and discard. Reserve cooking liquid. In small saucepan, whisk together the cream and egg yolks. Heat over medium-high heat for about 2 minutes, whisking constantly, until thickened. (be careful with this. If you cook too long or get it too hot it can start to curdle!) Mix together shrimp, scallops, reduced cooking liquid and cream mixture. Spoon mixture evenly over the rice. Pour cream sherry over the top. Bake at 325 for 25 minutes. Let stand 15 minutes before serving. Garnish with chopped parsley.
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Boboto Tinka
[email protected]I've made this dish several times and it's always a crowd-pleaser. It's easy to make and always turns out great.
Mki Nki
[email protected]This was delicious! I followed the recipe exactly and it turned out perfectly. The scallops and shrimp were cooked perfectly and the sauce was rich and flavorful. I served it over rice and it was a hit with my family.
Mister Gibson
[email protected]It was pretty good, but I found it to be a bit too rich for my taste. I think next time I'll use less butter and cream.
m bappy
[email protected]I made this tonight for my boyfriend and he absolutely loved it!! He said it was the best thing I've ever made him. It's very rich and flavorful, and the scallops and shrimp are cooked perfectly. I will definitely be making this again soon.
Ameen Qazi
[email protected]This is really easy to make and oh so good!! I didn't have sherry on hand and used dry white wine instead. I'm sure the sherry would have been better, but it was still fantastic! Thanks for posting!!