Instructions
Step 1: Pat the scallops and lobster meat dry with paper towels. Season both with salt and pepper on all sides.
Step 2: Heat 1 tablespoon of butter and the olive oil in a large pot over medium-high heat. Once hot, sear the scallops for 2 minutes per side until golden brown. Remove and set aside on a plate.
Step 3: In the same pot, add the lobster meat and sear for 1-2 minutes until it begins to color. Remove and set aside with the scallops.
Step 4: Reduce heat to medium. Add the remaining 2 tablespoons of butter, then add diced onion. Sauté for 3-4 minutes until softened, then add garlic and cook for another minute.
Step 5: Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1 minute to create a roux.
Step 6: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let simmer for 2 minutes.
Step 7: Add the diced potatoes, seafood stock, and Old Bay seasoning. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are tender.
Step 8: Stir in the heavy cream and lemon juice. Return the scallops and lobster to the pot and gently simmer for 3-4 minutes to warm through, being careful not to overcook the seafood.
Step 9: Taste and adjust seasoning with salt and pepper as needed. Ladle into serving bowls and garnish generously with fresh parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. The chowder is best enjoyed fresh, but it keeps well for a short time.
To reheat, gently warm the chowder over low heat on the stovetop, stirring occasionally. Avoid boiling to prevent the seafood from becoming tough. Add a splash of broth or cream if the consistency has thickened.
For longer storage, you can freeze the broth base separately from the cooked seafood. Thaw in the refrigerator overnight and reheat gently before adding freshly cooked or briefly warmed seafood just before serving.
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