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Seafood Newburg

 

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Wow!!! What a great Lenten Friday Dinner!!!

Seafood Newburg with Fillet of Sole, Mussels, Clams, Bay Scallops, and Sea Scallops…

My baby Lula has a shell-fish allergy so I can not use shellfish. You can substitute shellfish or just add it!!!

This meal feeds four to six

Fillet of Sole 2 pieces

mussels 1 pound cleaned

little neck clams 1 pound cleaned

Bay scallops 1/2 pound

Sea scallops 1/2 pound

vegetable oil 1/4 cup

paprika 1 tablespoon

chicken broth 1 cup

heavy cream 1/2 cup

parsley 1 tablespoon

salt and pepper for taste

butter 2 tablespoons

dry Sherry wine 1/8 cup

garlic chopped 1 tablespoon

onion powder 1/2 teaspoon

Flour Mixture:

flour 1/2 cup

Old Bay seasonings 1 tablespoon

paprika 2 tablespoons

pepper for taste

parsley 1 teaspoon

Goya Sazon Con Azafran seasoning packet 1

Mix flour with all ingredients.

In a small mixing bowl mix flour and seasonings. Add a large saute pan or rondo to the stove on medium heat. Add oil. When oil is hot dredge fish in flour mixture and sear on both sides and take out to drain excess oil. Dredge Scallops in flour mixture and sear off on both sides. Again, take out and drain excess oil. Add butter and garlic to the stove. Add mussels and clams and stir. Before the garlic burns, deglaze with Sherry wine. Add chicken stock, heavy cream, and seasonings. As a boil happens add your fish and scallops. Reduce on simmer for 10 minutes for fish to cook and sauce to thicken. Serve with Crusty Bread to dip into the sauce….

Thanks for visiting, Jason.

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Published inDinnerFrom the SeaRecipes

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