1. Sauté Vegetables:
• Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery, and sauté until vegetables are tender.
2. Make the Roux:
• Stir in the garlic and flour to create a roux. Cook for about 2 minutes, stirring constantly.
3. Add Liquid and Spices:
• Gradually pour in the seafood stock, whisking constantly to avoid lumps. Add the diced tomatoes, paprika, thyme, and cayenne pepper. Season with salt and black pepper.
4. Simmer:
• Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Cook Seafood:
• Add the scallops and lobster meat to the pot. Cook for an additional 10 minutes, or until seafood is cooked through.
6. Finish and Serve:
• Stir in the parsley and green onions just before serving.
Nutrition and Serving Info:
• Prep Time: 15 minutes ⏱️
• Cooking Time: 40 minutes ⏱️
• Total Time: 55 minutes ⏱️
• Calories: 310 kcal per serving
• Servings: 4
