Creamy Seafood Chowder with Scallops & Lobster

Instructions

Step 1: Melt 1 tablespoon butter with olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 4 minutes. Stir in garlic and cook for another minute.

Step 2: Add diced potatoes and seafood stock to the pot. Bring to a simmer and cook for 10 minutes until potatoes begin to soften.

Step 3: Pour in white wine and add bay leaves and fresh thyme. Simmer for another 5 minutes to blend flavors.

Step 4: Stir in heavy cream and season with salt and pepper. Keep the chowder warm on low heat but do not boil.

Step 5: While the chowder simmers, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Season scallops with salt and pepper on both sides.

Step 6: Sear scallops for 2-3 minutes per side until golden brown. Remove and set aside.

Step 7: Add lobster meat to the warm chowder and cook for 2 minutes until heated through. Stir in lemon juice.

Step 8: Gently fold in the seared scallops just before serving. Remove bay leaves and ladle into bowls.

Step 9: Garnish with fresh parsley and a light sprinkle of paprika. Serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. The seafood is best enjoyed fresh, so plan accordingly for optimal flavor and texture.

To reheat, warm the chowder gently in a pot over low to medium heat, stirring occasionally. Add a splash of cream or broth if the consistency has thickened. Avoid boiling to prevent the seafood from becoming tough.

For best results, store the scallops and lobster separately from the broth if possible, then combine when reheating. This helps maintain their delicate texture.