A creamy coastal comfort perfect for chilly nights and gourmet cravings!
Ingredients:
6 large sea scallops (patted dry)
1 cup cooked lobster meat (chunks or claws)
2 tbsp butter (divided)
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 cups peeled and cubed Yukon gold potatoes
2 ½ cups seafood stock (or chicken stock)
1 cup heavy cream
1/2 cup whole milk
1/2 tsp smoked paprika
Salt & cracked pepper to taste
Fresh parsley for garnish
🍽️ How to Make It :
1️⃣ Sear the Scallops:
Heat olive oil and 1 tbsp butter in a skillet. Sear scallops 2–3 mins per side until golden crust forms. Set aside. This step creates that buttery golden scallop magic and restaurant-quality flavor.
2️⃣ Sauté Aromatics:
In a large pot, melt remaining butter and sauté onions and garlic until soft. This builds the flavor base for a next-level chowder moment.
3️⃣ Simmer the Potatoes:
Add potatoes and seafood stock. Simmer for 10–15 minutes until fork-tender. This creates that creamy chowder texture and a belly-warming bite.
4️⃣ Make It Creamy:
Stir in heavy cream, milk, smoked paprika, salt, and pepper. Add lobster chunks and cook 2–3 minutes. This turns it into a rich, indulgent bowl of bliss.
5️⃣ Top & Serve:
Ladle chowder into bowls, top with seared scallops, and garnish with fresh parsley. Serve hot for a cozy seafood explosion and an elegant cold-weather dinner.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Serving: 3–4 people
Calories: ~620 per serving | Protein: ~36g per serving