Shrimp and Scallop Newburg

Total time: 20 minutes
  This is a lovely dish made with almost any shellfish or seafood.  For a party presentation it can be served in Puff Pastry shells.  I served it on fragrant Basmati rice.

 Ingredients:

• 6oz (180gr) cleaned shrimp
• 6oz (180gr) scallops
• 4oz (120gr) mushrooms
• 2 shallots
• 1 clove garlic
• 2/3 cup (5oz, 150ml) chicken stock
• 1/3 cup (3oz, 90ml) sherry
• 1 tbs cornstarch  (maizena, corn flour)
• 1 tbs olive oil
• 1 tsp dried chives
• 1 tsp dried marjoram
• Basmati Rice
• 1/2 cup  (3.3oz, 95gr) Basmati rice
• 1 tsp butter
• 1 cup (8oz, 240ml) chicken stock
• 1 tsp dried chives

 Instructions:

• If any of the scallops are huge, cut them in half. 
• Finely chop shallots and mince garlic (see techniques). 
• Trim and slice mushrooms. 
• Heat oil in medium nonstick skillet over medium heat.  Add shallots, mushrooms, garlic and sauté 7 - 10 minutes or until just starting to brown. 
• Remove to a plate.
• In the same skillet, but over medium-high heat, sauté shrimp and scallops until done, 3 - 5 minutes: shrimp curl up and both shrimp and scallops become opaque (white).  
• Remove shrimp and scallops to plate with mushrooms and cover to keep warm. 
• Add chicken stock and herbs to pan and bring to a boil. 
• Dissolve cornstarch in sherry. 
• When stock is boiling add cornstarch/sherry to pan and stir constantly until thickened. 
• Return shrimp, scallops, mushrooms, etc. to pan.  Stir to coat well and heat through.
• Basmati Rice 
• Melt butter in small saucepan over medium heat. 
• Add rice and sauté, stirring for 2 - 3 minutes. 
• Add stock and chives, cover and cook rice for length of time on package. 
• When done fluff with a fork. 
• To serve:
• Spoon Basmati rice onto a small platter.  Make a well in the center. 
• Spoon the Newburg into the center of the rice and serve.