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Scallop and Shrimp Newburg Casserole

October 4, 2011
By Capt. DICK MAY - Catch 'em and cook 'em , Pine Island Eagle


2 cups of cooked brown rice

1/2 cup dry white wine

1-1/2 Tbsp. butter

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. cayenne pepper

1 bay leaf

1 lb. large shrimp - peeled and deveined

1 lb. sea scallops

1 cup heavy cream

4 egg yolks - beaten

1/4 cup cream sherry

How to:

Heat the oven to 325 degrees and coat a 2 quart casserole with cooking spray. Spoon brown rice into the prepared casserole. In a medium-size skillet, combine the wine, butter, salt, black pepper, cayenne pepper and bay leaf. Bring to a simmer and add shrimp, cooking for 4 minutes over medium heat. Remove shrimp and reserve. Add the scallops and cook for 5 minutes. Remove scallops and reserve. Simmer cooking liquid for 4 minutes or until reduced to about 3 tablespoons. Remove bay leaf and discard, reserving cooking liquid. In a small saucepan, whisk together the cream and egg yolks. Heat over medium-high heat for 2 minutes, whisking constantly, until thickened. Mix together the shrimp, scallops, reduced cooking liquid and cream mixture. Spoon the mixture evenly over the rice and pour cream sherry over the top. Bake for 25 minutes. Let stand for 15 minutes before service. Garnish with chopped parsley, if desired.

Serves 6.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or Capt. Dick's Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.



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