INGREDIENTS:
1/2 pound scallops
1/2 pound lobster meat
2 tablespoons olive oil
1 large onion, chopped
1 bell pepper, chopped
3 celery stalks, chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups seafood stock
1 can (14 oz) diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon cayenne pepper
Salt and black pepper to taste
1/2 cup chopped fresh parsley
2 green onions, sliced
DIRECTIONS:
Heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery, sautéing until the vegetables are tender.
Mix in the garlic and flour to form a roux. Cook for about 2 minutes, stirring continuously.
Gradually add the seafood stock while whisking continuously to prevent lumps. Stir in the diced tomatoes, smoked paprika, thyme, and cayenne pepper. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Add the scallops and lobster meat to the pot. Continue cooking for about 10 minutes, or until the seafood is thoroughly cooked.
Just before serving, stir in the chopped parsley and sliced green onions.
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: 310 kcal
Servings: 4