Fast & Easy Dinner: Seafood Newburg on Buttered Toast

Ingredients

5 tablespoons butter
2 rounded tablespoons flour
2 cups milk
1 cup heavy cream
1/4 cup dry sherry
1/4 teaspoon sweet paprika
1/8 teaspoon freshly grated or ground nutmeg
Salt and freshly ground pepper
12 scallops, muscle discarded, patted dry
12 jumbo shrimp, peeled and deveined
1/2 pound lump crab meat
1 teaspoon Old Bay or other seafood seasoning
1 tablespoon extra-virgin olive oil
8 slices white sandwich bread
20 blades fresh chives, cut into 1-inch pieces
1/4 cup slivered almonds, toasted

Directions

1. In a medium saucepan, melt 3 tablespoons butter over medium heat. Whisk in the flour and cook for 1 minute, then whisk in the milk and cream and heat through, about 10 minutes.
2. Lower the heat and stir in the sherry, paprika and nutmeg; season with salt and pepper. Cook, stirring, until thick enough to coat the back of a spoon, about 15 minutes.
3. Preheat the broiler. Season the scallops, shrimp and crab with salt and pepper. Season the crab with the Old Bay.
4. In a large nonstick skillet, heat the olive oil over high heat. Add the scallops and cook, turning once, until browned on each side, 4 to 6 minutes; transfer to a plate.
5. Add the shrimp to the skillet and cook for 3 minutes on each side. Add the crab for the last 3 minutes of cooking and heat through. Return the scallops to the pan, pour the sauce evenly over the seafood and remove from the heat.
6. Arrange the bread on a baking sheet and toast in the broiler on each side, then spread with the remaining 2 tablespoons butter.
7. Halve each piece of toast to make triangles. Place 4 toast triangles on each of 4 dinner plates, spoon the seafood Newburg on top and sprinkle with the chives and almonds.

Serves 4.

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