Lobster Scallop Chowder
A delicious comfort recipe to serve up for lunch or dinner.
Prep15m
Cook4h
Yield4
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Ingredients
- 1/2 lb lobster meat, chopped
- 1/2 lb sea scallops
- 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 small onion, diced
- 1/2 cup diced celery
- 2 cups diced gold potatoes
- 2 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped
- Optional: a splash of dry white wine for extra flavor
Method
- Sear the Scallops:
- Heat 1 tbsp butter in a skillet over medium-high heat. Sear scallops for 1–2 minutes per side until golden. Remove and set aside. This creates a crispy seafood topper that’s totally restaurant-worthy.
- Sauté the Base Veggies:
- In a soup pot, melt the remaining butter. Sauté onion, garlic, and celery until softened — this sets the hearty, flavorful base for your creamy chowder fix.
- Simmer the Potatoes:
- Add potatoes, stock, salt, pepper, and smoked paprika. Simmer until potatoes are tender (about 12–15 minutes). This part brings that rich, velvety texture to the whole dish.
- Add Creamy Goodness:
- Stir in the heavy cream and milk. Gently fold in lobster meat and let simmer on low for 5 minutes — you’re layering decadent seafood flavor with every bite!
- Garnish & Serve:
- Ladle chowder into bowls, top with golden scallops and chopped parsley. Serve hot — this elegant seafood soup is the ultimate feel-good dinner win!
