Enlightened Seafood Newburg

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/3 cup evaporated low-fat milk
• 1 pinch ground red pepper
• 1 cup chopped cooked spinach
• 1/2 teaspoon salt (optional)
• 1/4 teaspoon ground pepper
• 1 tablespoon butter
• 6 -8 scallions, and light green parts only,minced
• 3/4 lb bay scallop
• 3/4 lb medium shrimp, peeled and deveined
• 3 tablespoons dry sherry (optional)
• 1 cup frozen corn kernels, thawed
• 1/2 cup peeled seeded and diced tomato (fresh or canned, drained)

Recipe

• 1 in a small saucepan, combine flour with just enough of the milk to whisk into a thick smooth paste.
• 2 gradually add evaporated milk and the remiaing milk, whisking constantly until blened and smooth.
• 3 stir in red pepper and cook over medium heat, stirring constantly until thickend, about 10 minutes.
• 4 remove from heat, add spinach and season with 1/4 teaspoons of salt and pepper.
• 5 stir to blend.
• 6 set aside.
• 7 melt butter over medium-high heat in large nonstick skillet.
• 8 add scallions, scallops and shripmp and season with the remaining 1/4 teaspoons of salt (if using).
• 9 cook 2 minutes or until shrimp begin to turn pink.
• 10 add 2 tablespoons of the sherry (if using), cook about 30 seconds and then stir in spinach cream sauce, corn and tomatoes.
• 11 simmer 2 minutes to finish cooking scallops and shrimp.
• 12 remove from heat, stir in the remaining 1 tablespoon of sherry (if using) and serve immediately.
• 13 ladle into big soup bowl or serve over pasta or rice.