This classic Newburg recipe is definitely a special occasion dinner or starter course.
4 servings, 8 appetizers
20 minutes to assemble
25 minutes to cook
Total time: 45 minutes
1. | Put a large pot of salted water on to boil. |
2. | Melt butter in large skillet over medium heat. Add scallops and cook until just tender. Remove to bowl with slotted spoon. |
3. | Add shrimp to remaining butter and cook until just opaque and tender. Remove shrimp with slotted spoon to bowl of scallops. Do not wipe out skillet. |
4. | Add 1 3/4 cups Half & Half, sherry, nutmeg and cayenne to skillet. Bring to a boil and cook 3 minutes. Add cod and simmer until cooked through. Remove cod with slotted spoon to bowl of seafood. Season sauce with salt and pepper. |
5. | Whisk remaining 1/4 cup Half & Half into beaten eggs. Whisking constantly, slowly add 1/2 cup of simmering sauce to yolk mixture. |
6. | In a slow stream, add yolk mixture to skillet, stirring continuously until sauce thickens. Do not let sauce boil or it will curdle. |
7. | Add cooked seafood and any accumulated juices to skillet. Stir to combine and keep on lowest heat for tender seafood. Adjust salt and pepper or cayenne. |
8. | Boil Notta Pasta according to box directions. Drain and rinse briefly. Return to pot and immediately toss with olive oil and lemon juice. Pour pasta into casserole dish or bowl. |
9. | Top pasta with Seafood Newburg, sprinkle with parsley or chives and serve. |