Seafood Newberg

1. 1

   Melt butter in a large sauce pan until it just begins to bubble , add scallops and shrimp saute briefly to bring the seafood flavors into the butter- don't not fully cook the seafood. Before the seafood is fully cooked remove it using a slotted spoon and put it into a small bowl and place in the refrigerator.

2. 2

   Gradually add cornstarch to remaining butter trying to avoid clumps. Add other seasonings and then add milk and cream slowly stirring constantly. Heat over low to moderate heat until the mixture thickens. After the mixture has thickened add the sherry very slowly and blend into the mixture. If any cornstarch clumps remain allow the mixture to cool slightly and pour in to a blender and blend until the mixture is smooth and return the mixture to the sauce pan. If you like the mixture can be cooled until your read to serve.

3. 3

   Just before serving, heat the mixture while pre-heating the oven for the pastry shells. Add the semi-cooked seafood to the mixture and bring the mixture back to temperature while baking the pastry shells (note the seafood will finish cooking during this time.)

4. 4

   Serve the mixture over the puffed pastry shells. Be careful as the mixture can get quite hot.

No additional tips available.