Description
A divine medley of rich flavors and creamy textures combining lobster and tender sea scallops in a velvety broth.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 4 cups seafood stock
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 pound sea scallops, halved if large
- 1/2 pound cooked lobster meat, chopped
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- Oyster crackers or crusty bread, for serving
Instructions
- Melt the butter and olive oil in a large pot over medium heat.
- Add the finely chopped onion, diced celery, and carrots; sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the diced potatoes and seafood stock; bring to a boil, then reduce heat and simmer for about 15 minutes.
- Gently stir in the heavy cream, whole milk, smoked paprika, cayenne pepper, thyme, salt, and pepper; simmer for another 5 minutes.
- Carefully add in the sea scallops and lobster meat, cooking for 5 to 7 minutes until scallops are opaque.
- Stir in chopped parsley and adjust seasoning if necessary.
- Serve hot in bowls with oyster crackers or crusty bread.
Notes
For enhanced flavor, consider using homemade seafood stock. Adjust seasoning to taste and consider blending a portion of the chowder for a creamier texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg