Scallop and Lobster Chowder
Scallop and Lobster Chowder
Ingredients
For the Chowder Base
- 3 tablespoons butter
- 1/2 cup yellow onion, finely diced
- 1/4 cup celery, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine, such as Sauvignon Blanc, optional
- 2 cups chicken broth
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 pound Yukon Gold potatoes, peeled and 1/2-inch diced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Seafood
- 12 ounces sea scallops, large, patted very dry
- 8 ounces cooked lobster tail meat, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
For Garnish
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the finely diced yellow onion and celery. Cook, stirring occasionally, until softened, about 5 minutes.
⏱️ 5 min
- 2
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to create a roux. This will thicken the chowder.
⏱️ 3 min
- 3
If using, pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly for about 1 minute.
⏱️ 1 min
- 4
Gradually whisk in the chicken broth until smooth. Then, slowly whisk in the whole milk and heavy cream. Add the diced Yukon Gold potatoes, fresh thyme, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the potatoes are tender.
⏱️ 20 min
- 5
Once the potatoes are tender, remove and discard the bay leaf. Season the chowder with salt and freshly ground black pepper to taste. Keep the chowder warm over very low heat.
⏱️ 2 min
- 6
Prepare the scallops: Ensure the sea scallops are thoroughly patted dry with paper towels. This is crucial for a good sear. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke.
⏱️ 3 min
- 7
Place the scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2 to 3 minutes per side until they develop a beautiful golden-brown crust and are cooked through. During the last minute of cooking, add 1 tablespoon of butter to the pan and baste the scallops.
⏱️ 6 min
- 8
Gently stir the cooked lobster tail meat into the warm chowder. Do not overcook the lobster, as it is already cooked.
⏱️ 1 min
- 9
Ladle the hot chowder into individual bowls. Arrange the perfectly seared scallops on top of each serving. Garnish generously with fresh chopped chives and parsley before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Scallop and Lobster Chowder
Ingredients
For the Chowder Base
- 3 tablespoons butter
- 1/2 cup yellow onion, finely diced
- 1/4 cup celery, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 cup dry white wine, such as Sauvignon Blanc, optional
- 2 cups chicken broth
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 pound Yukon Gold potatoes, peeled and 1/2-inch diced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Seafood
- 12 ounces sea scallops, large, patted very dry
- 8 ounces cooked lobster tail meat, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
For Garnish
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
In a large pot or Dutch oven, melt 3 tablespoons of butter over medium heat. Add the finely diced yellow onion and celery. Cook, stirring occasionally, until softened, about 5 minutes.
⏱️ 5 min - 2
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the all-purpose flour and cook, stirring constantly, for 1 to 2 minutes to create a roux. This will thicken the chowder.
⏱️ 3 min - 3
If using, pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Let it reduce slightly for about 1 minute.
⏱️ 1 min - 4
Gradually whisk in the chicken broth until smooth. Then, slowly whisk in the whole milk and heavy cream. Add the diced Yukon Gold potatoes, fresh thyme, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15 to 20 minutes, or until the potatoes are tender.
⏱️ 20 min - 5
Once the potatoes are tender, remove and discard the bay leaf. Season the chowder with salt and freshly ground black pepper to taste. Keep the chowder warm over very low heat.
⏱️ 2 min - 6
Prepare the scallops: Ensure the sea scallops are thoroughly patted dry with paper towels. This is crucial for a good sear. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers and just begins to smoke.
⏱️ 3 min - 7
Place the scallops in the hot skillet in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2 to 3 minutes per side until they develop a beautiful golden-brown crust and are cooked through. During the last minute of cooking, add 1 tablespoon of butter to the pan and baste the scallops.
⏱️ 6 min - 8
Gently stir the cooked lobster tail meat into the warm chowder. Do not overcook the lobster, as it is already cooked.
⏱️ 1 min - 9
Ladle the hot chowder into individual bowls. Arrange the perfectly seared scallops on top of each serving. Garnish generously with fresh chopped chives and parsley before serving immediately.
⏱️ 2 min