SCALLOP AND SHRIMP NEWBURG

SCALLOP AND SHRIMP NEWBURG image

Yield 6

Number Of Ingredients 12

2 cups cooked brown rice ( I used white rice)
½ cup dry white wine
1 ½ T butter
½ t salt
¼ t black pepper
¼ t cayenne pepper
1 bay leaf
1 pound large shrimp, peeled and deveined
1 pound sea scallops
1 cup heavy cream
4 egg yolks, beaten
¼ cup cream sherry

Steps:

Heat oven to 325. Coat a 2 quart casserole with nonstick cooking spray. Spoon rice into prepared dish. In a medium sized skillet, combine the wine, butter, salt, black pepper, cayenne and bay leaf. Bring to a simmer. Add shrimp and cook for 4 minutes over medium heat. Remove shrimp and reserve. Add 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. Reserve cooking liquid. In small saucepan, whisk together the cream and egg yolks. Heat over medium-high heat for about 2 minutes, whisking constantly, until thickened. (be careful with this. If you cook too long or get it too hot it can start to curdle!) Mix together shrimp, scallops, reduced cooking liquid and cream mixture. Spoon mixture evenly over the rice. Pour cream sherry over the top. Bake at 325 for 25 minutes. Let stand 15 minutes before serving. Garnish with chopped parsley.