Seafood newburg (visit site!)

Ingredients

• 1 package Pepperidge Farm Puff Pastry Shells, cooked according to package directions
• 1 stick (4-ounces) unsalted butter (plus more, if needed)
• 3 tablespoons all-purpose flour
• 2 cups light cream
• 1/2 cup dry sherry, such as fino or amontillado
• 1 teaspoon sweet paprika
• Generous pinch of freshly grated nutmeg
• 1/2 pound sea scallops, muscle removed, and halved horizontally
• 1/2 pound haddock or hake fillet, skinned and cut into 1/2-inch pieces (I skipped the fish and replaced it with 8-oz button mushrooms, thickly sliced)
• 1/2 pound medium shrimp, shelled and deveined
• 1/2 pound lobster meat, cut into bite-size pieces (I used 8-ounces jumbo lump crab-meat, instead)
• Generous pinch of cayenne, or to taste
• Salt and freshly ground black pepper, to taste

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Preparation

• For the cream sauce:
  Melt 4 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Whisk in the cream and sherry and bring to a simmer over moderately high heat. Whisk in the paprika and nutmeg over low heat. Cook, whisking often, until no floury taste remains, about 5 minutes.
• For the seafood:
  Meanwhile, in a large saute pan, melt the remaining 4 tablespoons of butter over medium-high heat. Add the mushrooms and saute until golden. Using a slotted spoon, remove the mushrooms from the pan and set aside. If the pan is dry, add another couple of tablespoons or so of butter, until melted. Add the scallops and haddock (if using) and cook over moderate heat, stirring gently, until the haddock starts to turn white, about 3 minutes. Add the shrimp and lobster (or crab) and cook, stirring, for 2 minutes. Add the cream sauce and mushrooms and simmer over low heat until the seafood is cooked, about 3 minutes longer. Season with salt, pepper, and cayenne to taste.
• Place one pastry shell on each plate, and generously top with the seafood and cream sauce. Enjoy!

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