THE BALSAMS SEAFOOD NEWBURGH
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
- Melt the Butter
- Saute Scallops with Paprika and salt and pepper
- Add Shrimp when Scallops are half cooked
- Add Lobster once Shrimp are cooked
- Strain off excess liquid and reserve for other use
- Deglaze with Brandy and cook out
- Add Bechemel and heat through
- Finish with Sherry and Season to Taste
Serve with puff pastry shells or rice pilaf.