Heat olive oil in a large pot over medium heat. Add the onion, bell pepper, and celery, and sauté until vegetables are tender.
Stir in the garlic and flour to create a roux. Cook for about 2 minutes, stirring constantly.
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.
Bring to a boil, then reduce heat and let simmer for 20 minutes.
Add the scallops and lobster meat to the pot. Cook for an additional 10 minutes, or until seafood is cooked through.
Stir in the parsley and green onions just before serving.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 310 kcal | Servings: 4 servings
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