Instructions
Step 1: Melt 2 tablespoons of butter in a large pot over medium heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes per side until golden. Remove and set aside to cool slightly, then slice them in half.
Step 2: In the same pot, add the remaining 2 tablespoons of butter and sauté the diced onion until soft, about 3 minutes. Add the garlic and cook for another minute until fragrant.
Step 3: Add the diced potatoes and broth to the pot. Bring to a boil, then reduce heat and simmer for 8-10 minutes until the potatoes are almost tender.
Step 4: Pour in the white wine if using, and let it cook for 1 minute. Stir in the mustard and Old Bay seasoning, then add the bay leaves.
Step 5: In a small bowl, whisk together the cornstarch and 3 tablespoons of heavy cream to create a slurry. Stir this into the pot to thicken the base.
Step 6: Reduce heat to low and slowly pour in the remaining heavy cream and milk, stirring constantly. Do not boil once dairy is added.
Step 7: Gently add the seared scallops and lobster meat to the chowder. Simmer for 3-4 minutes until everything is heated through.
Step 8: Taste and adjust seasoning with salt and pepper. Remove the bay leaves.
Step 9: Ladle into bowls and garnish generously with fresh parsley and a pinch of red pepper flakes.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The chowder tastes even better the next day as flavors meld together beautifully.
To reheat, gently warm the chowder in a pot over low to medium heat, stirring occasionally. Add a splash of milk or cream if the soup has thickened too much during storage.
This chowder can also be frozen for up to 1 month, though the texture of the scallops may change slightly. Thaw overnight in the refrigerator before reheating gently on the stovetop.
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