Balsams Recipes-Seafood Newburgh | The Balsams Resort

THE BALSAMS SEAFOOD NEWBURGH

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INGREDIENTS

(Serves 8)

    • 1/8 pound of Butter
    • 1/4 Tbsp Paprika
    • 2 2/3 pounds of Scallops
    • 2 1/3 pounds of Shrimp
    • 3/4 pounds of K&C Lobster Meat
    • 1/8 cup pf Brandy
    • 4 cups of Bechemel Sauce
    • 1/4 cups Sherry
    • Salt and Pepper to taste

DIRECTIONS

  1. Melt the Butter
  2. Saute Scallops with Paprika and salt and pepper
  3. Add Shrimp when Scallops are half cooked
  4. Add Lobster once Shrimp are cooked
  5. Strain off excess liquid and reserve for other use
  6. Deglaze with Brandy and cook out
  7. Add Bechemel and heat through
  8. Finish with Sherry and Season to Taste

Serve with puff pastry shells or rice pilaf.