Seafood Newburg (Scallops, Shrimp, and Cod in a Sherry Cream Sauce)

Ingredients: 1-1/2 Tbsp extra-virgin olive oil,1/2 lb cod (or any firm white fish), cut into 1″ pieces,1/3 lb medium shrimp (about 12), peeled and cleaned,1/4 lb sea scallops (about 4), quartered,1/3 tsp kosher salt,1/3 tsp freshly cracked black pepper,1 Tbsp freshly squeezed lemon juice,2 Tbsp butter,2 Tbsp minced shallots,1 tsp paprika,1/4 tsp cayenne pepper,2 Tbsp flour,1 c milk,1/2 c half & half,1/2 tsp kosher salt (to taste),1/2 tsp freshly cracked black pepper (to taste),2 Tbsp dry sherry,Bunch of flat-leaf Italian parsley,Your favorite side dish
Instructions:

1. Put all the seafood in a bowl and season with 1/3 tsp kosher salt and 1/3 tsp freshly cracked pepper. 
2. Heat 1-1/2 Tbsp olive oil in a non-stick pan over medium heat. 
3. Add shrimp, fish, and scallops, and cook for about 6 minutes total, stirring occasionally. Make sure the pan is large enough that the seafood isn’t crowded. If they touch each other, they’ll steam. Cook in batches if necessary. 
4. When done cooking, remove from heat, put in a bowl, and squeeze some fresh lemon juice over it (about 1 Tbsp).
5. In the same pan, heat 2 Tbsp butter until the butter bubbles but doesn’t smoke. 
6. Add 2 Tbsp minced shallots, 1 tsp paprika, 1/4 tsp cayenne pepper, and a pinch of nutmeg (optional). 
7. Stir a couple of times while cooking for about about 2 minutes (until shallots turn translucent). 
8. Add 2 Tbsp flour and quickly whisk everything together (this step takes maybe 10 seconds).
9. Add 1 c milk and 1/2 c half & half and whisk until it reaches desired consistency. It’ll take about 2 minutes for the flour and liquids to fully interact. Therefore, give it a little time before adjusting the desired thickness (by adding more milk or flour).
10. Taste.
11. Add kosher salt and freshly cracked pepper. Taste.
12. Add 2 Tbsp dry sherry and whisk everything for 30 seconds or so. Taste again. 
13. Get your (ideally pre-warmed) plates ready.
14. Put the cooked seafood back into the cream sauce and stir for a couple of minutes. 
15. Sprinkle some roughly chopped Italian flat-leaf parsley on top and serve over pasta, or with some French baguette or garlic bread.

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