Yield: 3 servings
Total Time: 25 minutes
Source: Food and Wine
4 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 egg yolk
1 cups light cream
1/4 cup dry sherry, such as fino or amontillado
1 teaspoon – 1 tablespoon sweet paprika
pinch of dry mustard
Pinch of freshly grated nutmeg
1/4 pound sea scallops, halved horizontally
1/4 pound haddock or hake fillet, skinned and cut into 1 1/2-inch pieces
1/4 pound medium shrimp, shelled and deveined
1/4 pound cooked lobster meat, cut into bite-size pieces
Salt and freshly ground pepper
Melt 2 tablespoons of the butter in a medium saucepan. Whisk in the flour and cook over low heat for 1 minute. Whisk in the cream and sherry to cool, then quickly stir in the egg yolk. Bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.
Meanwhile, in a large saucepan, melt the remaining 2 tablespoons of butter. Add the scallops and haddock and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster and cook, stirring, for 2 minutes. Add the cream sauce and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt and pepper and serve over rice, toast, or puff pastry shells.
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