I recently enjoyed dinner at Huey's on River street in downtown Savannah, and had what they called a seafood thermidor. Huey's is more of a New Orleans style restaurant, even though they are in an area that may feature more seafood, low country, southern style restaurants. Anyway, I loved the dish and am trying to find a recipe similar to it, or something that I can start to modify to get close to that dish. It had a rich, cheesy sauce, with shrimp and scallops as the protein, and it was served over linguini noodles.
A lot of traditional lobster thermidor recipes are more of a sauce served over whole lobster, which isn't really what I had. This was more of a pasta dish. I tried a "seafood thermidor" recipe I found on line, but it was very bland, and no where close to what ate.
This has a basic cream sauce with a tiny touch of parmesan and paprika, but at least it was made to be served over pasta.
What ingredients could be added to boost the flavor? dijon mustard? cayenne? Sherry? A different cheese? Any suggestions to push me closer to what I had at Huey's? Am I really looking for something closer to a Newburg rather than a Thermidor?