Directions
- Sear the Scallops
Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Add scallops and sear 2–3 minutes per side until a golden crust forms. Remove and set aside. This creates that buttery, golden scallop magic. - Sauté the Aromatics
In a large pot, melt the remaining 1 tbsp butter. Add diced onions and garlic and sauté until soft and fragrant, about 3–4 minutes. This builds a rich flavor base for the chowder. - Simmer the Potatoes
Add cubed potatoes and seafood stock to the pot. Bring to a simmer and cook 10–15 minutes until potatoes are fork-tender. This step develops the creamy texture and comforting bite of the chowder. - Make the Chowder Creamy
Stir in heavy cream, milk, smoked paprika, salt, and pepper. Add lobster chunks and cook 2–3 minutes until heated through. This enriches the chowder with decadent seafood flavor. - Serve with Seared Scallops
Ladle chowder into bowls, top each serving with seared scallops, and sprinkle with fresh parsley. Serve hot for a cozy, indulgent seafood dinner.
Recipe Details
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Servings: 3–4
- Difficulty level: Medium
Variations & Substitutions
- Substitute scallops with shrimp or firm white fish if desired.
- Use half-and-half instead of cream for a lighter chowder.
- Add corn kernels or diced bell peppers for extra texture and sweetness.
- Swap Yukon gold potatoes with red potatoes or sweet potatoes for a different flavor profile.
Serving Suggestions
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