Decadent Seafood Newburg: A Cozy Dish for Unforgettable Nights

Seafood Newburg combines tender seafood and a creamy sauce, making it the ultimate comfort food for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Seafood

2 tablespoons Olive Oil Feel free to use any neutral oil you prefer.
1 pound Cod Can easily be swapped for halibut or tilapia.
1 pound Medium Shrimp Fresh or pre-cooked works wonderfully.
1 pound Sea Scallops Can replace with bay scallops or omit for simplicity.

For the Sauce

1 teaspoon Kosher Salt Table salt is a good alternative if needed.
1 teaspoon Black Pepper Freshly cracked pepper is recommended.
2 tablespoons Lemon Juice Fresh juice is preferable.
2 tablespoons Butter Unsalted helps control flavor.
1 cup Minced Shallots Onions may be used if shallots are hard to find.
1 teaspoon Paprika Consider smoked paprika for extra depth.
1/4 teaspoon Cayenne Pepper Adjust to your liking.
1/4 teaspoon Nutmeg (optional) Skip for a simpler flavor.

For Thickening the Sauce

1/4 cup Flour Cornstarch can be a gluten-free substitute.
1 cup Milk Heavy cream can replace for an ultra-rich experience.
1/2 cup Half & Half
1/4 cup Dry Sherry White wine can substitute or omit if desired.

For Garnish and Serving

2 tablespoons Italian Flat-Leaf Parsley Any favorite herb may be used.

Equipment

non-stick pan
mixing bowl
whisk

Method

Preparation Steps

Gather your seafood—cod, shrimp, and scallops. Rinse and pat them dry before cutting the cod into bite-sized pieces.
Season the seafood generously with kosher salt and freshly cracked black pepper.
Heat a non-stick pan over medium heat, drizzle in olive oil, and add the seasoned seafood.
Cook for about 6 minutes until everything is opaque and just cooked through, then transfer the seafood to a bowl.
Melt butter in the same pan, add minced shallots, paprika, cayenne, and nutmeg, stirring for 2 minutes.
Sprinkle in flour, whisk vigorously, then gradually pour in milk and half & half.
Cook for about 2 minutes until the sauce thickens, adjusting with milk if too thick.
Return the seafood to the pan, stir into the sauce, and heat for 2-3 minutes.
Pour in dry sherry, adjusting seasoning if necessary.
Serve warm, garnishing with parsley over egg noodles or garlic bread.

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 40gProtein: 25gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 1mg

Notes

Gather and measure all ingredients beforehand for a seamless cooking experience.

Tried this recipe?

Let us know how it was!