Begin by patting the scallops dry with paper towels to ensure a perfect sear. Next, cut the lobster into bite-sized pieces and clean the shrimp, ensuring they are deveined and thawed.

In a large skillet, melt 2 tablespoons of butter over medium-high heat until it starts to bubble. Carefully add the scallops to the skillet and sear them for 2–3 minutes on each side until they turn golden brown.

Reduce the heat to medium and add the remaining butter to the skillet, letting it melt completely. Once melted, add the finely chopped shallots, sautéing for about 3–4 minutes until they soften and become translucent.

Sprinkle the flour evenly over the shallots and garlic mixture, stirring continuously for 1–2 minutes to form a light roux.

Gradually pour in the dry sherry while stirring constantly, allowing it to deglaze the pan. After the sherry is well combined, slowly add the heavy cream, stirring until the mixture begins to simmer.

Taste the sauce and adjust the seasoning with salt and white pepper to your preference. Fold in the bite-sized lobster and shrimp, gently stirring to coat them in the creamy sauce.

Check the consistency of your sauce; if it’s too thick, add a splash of cream or broth to reach your desired level. Serve the Seafood Newburg immediately over toast points, rice, or in puff pastry shells while garnishing with fresh parsley.