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SEAFOOD NEWBURGH 
2 tbsp. butter
1 pt. sea scallops, whole or cut horizontally
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. cayenne
1 c. cooked lobster, cut up (lump crabmeat may be substituted)
1 lb. cooked 16 to 20 or 21 to 25 count deveined shrimp
Save stock from shrimp and lobster

NEWBURGH SAUCE:

1/3 c. butter
1/4 c. flour
1/2 tsp. salt
1/2 tsp. paprika
1 1/2 c. whipping or light cream
3/4 c. shrimp stock (can use clam juice)
3 egg yolks
1/4 c. dry sherry
1/2 lb. fresh mushrooms, sliced & sauteed in butter

Saute scallops in butter 5 minutes. (Don't over cook.) Add lemon juice, cayenne, lobster, and shrimp; mix well. Remove from heat. Make sauce. Melt butter, stir in flour, salt and paprika. Stir 3 to 4 minutes. Add cream and stock, bring to a boil, stirring constantly. Remove from heat, beat yolks well. Stir into sauce, add sherry. Cook over low heat. DO NOT BOIL. Add seafood mixture, pour into serving bowl. Garnish with mushrooms. Serve over rice, toast points or puff pastry.
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