Name: Lobster Scallop Chowder
Cuisine: Southern
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:
1Heat 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:
2In 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:
3Add 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:
4Stir 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:
5Ladle chowder into bowls, top with golden scallops and chopped parsley. Serve hot — this elegant seafood soup is the ultimate feel-good dinner win!

Lobster Scallop Chowder

Ingredients

Method

Kitchen notes

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