Spoon the seafood Newburg over toast points, puff pastry shells, or hot cooked rice or noodles. Or serve the seafood over freshly baked biscuits. Sprinkle with paprika or garnish with fresh chopped parsley, as desired. If you are using large sea scallops, cut them into quarters or slice them in half horizontally.
Add seafood mixture and cooked rice to mushroom sauce; stir gently to mix. Pour into sprayed baking dish. In small bowl combine topping ingredients; mix well. Sprinkle over top of casserole. Bake 30 to 35 minutes or until casserole is bubbly and crumb topping is golden brown.
Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat. Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
No one can resist seafood in a casserole! Get recipes for fisherman's pie, shrimp enchilada casserole, lobster lasagna, strata, and more here. This is a tuna casserole that even my picky family loves!