Instructions:
Step 1: Pat scallops dry and season with salt and pepper. Heat butter and olive oil in a skillet over medium-high heat. Sear scallops for 1-2 minutes per side until golden. Remove and set aside.
Step 2: In a large pot, melt 1 tablespoon butter over medium heat. Add onion, garlic, celery, and carrots. Sauté until softened, about 5 minutes.
Step 3: Stir in flour and cook for 1-2 minutes to form a roux.
Step 4: Gradually whisk in seafood stock, scraping up any browned bits. Add potatoes and bring to a simmer. Cook for 12-15 minutes or until potatoes are fork-tender.
Step 5: Stir in heavy cream, milk, paprika, and season with salt and pepper. Simmer for another 5 minutes.
Step 6: Gently fold in lobster meat and seared scallops. Heat through without boiling.
Step 7: Serve hot, garnished with fresh parsley.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently over low heat, stirring often. Avoid boiling to preserve the delicate seafood texture. Not recommended for freezing due to dairy content.
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