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A rich, creamy seafood chowder featuring seared scallops, shrimp, and lobster chunks in a silky broth thickened naturally with Yukon Gold potatoes and flour, finished with milk and cream for a comforting and restaurant-quality dish.

Ingredients

Scale
  • 1 lb large sea scallops, trimmed (side muscles removed)
  • 1 lb large raw shrimp, peeled, deveined, and tails removed
  • 12 oz cooked lobster meat, cut into bite-sized chunks
  • 1/2 tsp fine salt, divided
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp neutral cooking oil (vegetable or canola)
  • 1 tbsp unsalted butter (for searing scallops)
  • 3 tbsp unsalted butter (for chowder base)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 3 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 3 cups seafood stock
  • 1 cup whole milk
  • 1 1/2 cups heavy cream
  • 1 tsp Old Bay seasoning
  • 1/2 tsp paprika
  • 1 pinch cayenne pepper (optional)
  • 2 tbsp fresh parsley, chopped and divided

Instructions

  1. Remove side muscles from scallops if attached.
  2. Pat scallops dry with paper towels; season with 1/4 tsp salt and freshly ground black pepper.
  3. Peel, devein, and remove tails from shrimp.
  4. Cut cooked lobster meat into bite-sized chunks.
  5. Peel and cut Yukon Gold potatoes into 1/2-inch cubes.
  6. Dice onion, mince garlic, and chop parsley, dividing parsley into two portions.
  7. Heat 1 tbsp neutral oil and 1 tbsp butter in a large Dutch oven or heavy soup pot over medium-high heat.
  8. Add scallops in a single layer; sear 1.5–2 minutes until golden brown on first side, flip and cook 30–60 seconds; sear in batches if needed. Remove scallops and set aside.
  9. Turn heat to medium; add 3 tbsp butter to pot and cook diced onion about 4 minutes until softened.
  10. Stir in garlic and cook 30 seconds.
  11. Sprinkle 3 tbsp flour over onion and garlic; stir for about 1 minute.
  12. Slowly pour in 3 cups seafood stock, scraping up browned bits; add potatoes, 1 tsp Old Bay seasoning, 1/2 tsp paprika, optional cayenne, and remaining 1/4 tsp salt.
  13. Simmer gently 12–15 minutes until potatoes are tender.
  14. Turn heat to low; add 1 cup whole milk and 1 1/2 cups heavy cream; mash a few potato cubes against pot side to thicken naturally; do not boil after dairy addition.
  15. Taste and adjust seasoning.
  16. Gently add shrimp and cook 2–3 minutes until opaque and just firm.
  17. Stir in cooked lobster; warm through about 1 minute.
  18. Add seared scallops and any juices; warm about 30 seconds to avoid overcooking.
  19. Remove pot from heat; stir in 1 tbsp chopped parsley.

Notes

Dry scallops thoroughly before searing for a golden crust., Avoid crowding the pan when searing scallops; sear in batches., Keep heat low after adding dairy to prevent breaking or graininess., Mash potatoes to thicken chowder naturally instead of adding extra flour or starch., Use cooked lobster meat to save time and avoid overcooking seafood., Watch shrimp carefully; remove as soon as opaque and slightly firm for best texture., Prepare potato and stock base ahead, refrigerate, then add seafood before serving to save time., Store leftovers in airtight container; refrigerate up to 2-3 days; reheat gently without overcooking seafood., Freezing is not recommended as dairy and seafood texture and flavor degrade.

Nutrition

Find it online: https://cozyovenkitchen.com/creamy-lobster-scallop-and-shrimp-chowder/