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1
To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside.
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2
Melt the butter in a large saucepan over low heat.
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3
Add the shallot and cook for 3 minutes until it begins to brown.
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4
While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over.
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5
Add the flour mixture to the browned shallot and stir until mixed well with the butter.
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6
Add the sherry and whisk until smooth.
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7
Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick.
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8
Remove from heat and set aside.
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9
Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat.
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10
Add the scallops and boil for 3 minutes.
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11
Remove immediately and set aside.
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12
Do the same with the shrimp and lobster tail meat.
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13
Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
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14
Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus.
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15
If serving the Newburg on a large platter, arrange the asparagus around the platter edges.
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16
2 pounds asparagus
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17
3 to 4 tablespoons extra-virgin olive oil
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18
1 to 2 tablespoons sea salt
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19
Preheat the oven to 400 degrees F.
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20
Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl.
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21
Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes.
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22
Remove from oven and divide evenly among the 4 dinner plates.
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23
4 tablespoons flat-leaf parsley, chopped
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24
1 tablespoon fresh rosemary leaves, chopped
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25
1 garlic clove, minced
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26
1 tablespoon grated lemon zest
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27
Pinch salt
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28
Mix all of the ingredients together in a small bowl.
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29
Refrigerate until ready to use.
