Easy and Yummy Seafood Recipes for a Winter Treat


Winter presents the ideal opportunity to luxuriate in heartwarming and delightful culinary creations. And what could be more fitting than a delightful assortment of accessible and exquisite seafood recipes to relish during these chilly months? Seafood is not only a nourishing option, but it also effortlessly introduces a tantalizing oceanic essence to your winter table, imparting a sense of coziness and contentment to your dining experiences.

In this article we will explore easy and yummy best winter seafood recipes.

4 Best Winter Seafood Recipes

1. Lemon Garlic Butter Scallops

Scallops are a delicate and luxurious seafood option that pairs beautifully with lemon and garlic. This dish is a quick and easy choice for a cozy winter meal.


  • 1 lb large Diver Scallops
  • 4 cloves garlic, minced
  • 1/4 cup unsalted butter
  • Zest and juice of one lemon
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. Make sure to pat the scallops completely dry with a paper towel and season them generously with salt and pepper..
  2. Heat a large skillet over medium-high heat and add the butter.
  3. Add the scallops to the hot skillet and sear them for about 2-3 minutes per side, or until they are golden and opaque.
  4. Remove the scallops from the skillet and set them aside.
  5. In the same skillet, add minced garlic and cook for about a minute, until fragrant.
  6. Stir in the lemon zest and juice, and let it simmer for a minute.
  7. Return the scallops to the skillet, toss them in the lemon garlic butter sauce to coat, and cook for another minute.
  8. Garnish with fresh parsley and serve immediately.

   2.  Lobster ravioli with lobster butter sauce

Lobster ravioli with lobster butter sauce is a decadent and delicious dish that combines the rich flavors of lobster with creamy, buttery goodness. Here’s a basic recipe to get you started:


For the Lobster Ravioli:

  • 1 pound of lobster meat (you can use a combination of claw and tail meat)
  • 1 package of fresh or frozen lobster ravioli
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste

For the Lobster Butter Sauce:

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/2 cup lobster stock (you can make this by simmering lobster shells in water and straining)
  • Salt and pepper to taste
  • Chopped fresh chives and additional fresh parsley for garnish


  1. Make sure to follow the package instructions to cook the lobster ravioli, being careful not to overcook them. Once they are al dente, drain and set them aside.
  2. In a skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for a minute. Add the lobster meat and cook until it turns opaque about 3-5 minutes. Season with salt, pepper, and fresh parsley. Remove the lobster meat from the skillet and chop it into small pieces.
  3. In the same skillet, melt 4 tablespoons of butter over medium heat. Add the minced garlic and sauté for a minute until fragrant. Pour in the white wine and allow it to simmer for a couple of minutes to reduce slightly.
  4. Then, add the heavy cream and lobster stock. Simmer until the sauce thickens, which may take around 5-7 minutes. Season with salt and pepper to taste.
  5. Gently fold the cooked lobster meat into the lobster butter sauce and simmer for a couple more minutes to heat through. Taste and adjust the seasoning as needed. If the sauce is too thick, you can thin it out with a bit more lobster stock or cream.
  6. Place a portion of lobster ravioli on each plate and spoon the lobster butter sauce over the top. Garnish with chopped chives and more fresh parsley.

Serve your lobster ravioli with lobster butter sauce immediately while it’s hot. It’s a luxurious and indulgent dish that’s perfect for special occasions or a fancy dinner at home.

  3.   Creamy Seafood Chowder

Creamy Seafood Chowder combines a rich, velvety base with the delightful flavors of various seafood. Here’s how you can make it:Ingredients:

  • 1 lb mixed seafood (shrimp, crab, and clams)
  • 1 lb Lump Crab Meat
  • 3 cups fish or seafood stock
  • 1 cup heavy cream
  • 1 cup diced potatoes
  • 1 cup diced onions
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste
  • Fresh parsley for garnish


  1. In a large pot, melt the butter over medium heat. Add onions, carrots, celery, and garlic, and sauté until the vegetables become soft and fragrant.
  2. Sprinkle the flour over the sautéed vegetables and stir well to create a roux.
  3. Gradually add the fish or seafood stock, stirring constantly to avoid lumps.
  4. Add the potatoes and bring the mixture to a gentle boil. Simmer until the potatoes are tender.
  5. Stir in the heavy cream, then add the mixed seafood and cook until they are fully cooked, which should take about 5-7 minutes.
  6. Season with salt and pepper to taste.
  7. Serve the chowder hot, garnished with fresh parsley.

4.  Lobster Roll Bruschetta

Lobster Roll Bruschetta is a delightful twist on the Maine lobster roll. It combines the flavors of a lobster roll with the presentation of bruschetta. Here’s a recipe for you to try:


For the Lobster Salad:

  • 1 1/2 cups cooked maine lobster, chopped into bite-sized pieces
  • 1/4 cup mayonnaise
  • 1/2 celery stalk, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 tablespoon fresh tarragon, finely chopped
  • Juice of half a lemon
  • Salt and pepper to taste

For the Bruschetta:

  • 1 baguette, sliced into 1/2-inch thick rounds
  • 2 cloves garlic, peeled and cut in half
  • Olive oil for brushing
  • Salt and pepper to taste

For Garnish:

  • Fresh tarragon leaves
  • Lemon zest


  1. Preheat your grill to medium-high heat or use an oven broiler for toasting the baguette slices.
  2. In a mixing bowl, combine the lobster meat, mayonnaise, celery, chives, tarragon, and lemon juice. Mix gently to combine.
  3. Season the lobster salad with salt and pepper to taste. Be careful with the salt, as the lobster meat is naturally salty.
  4. Slice the baguette into 1/2-inch thick rounds. Rub each slice with the cut sides of the garlic cloves. This will impart a subtle garlic flavor to the bruschetta.
  5. Brush the baguette slices with olive oil on both sides and sprinkle them with a bit of salt and pepper.
  6. Grill the baguette slices for 1-2 minutes on each side or broil them in the oven until they are toasted and have grill marks.
  7. Remove the toasted baguette slices from the grill or oven and let them cool slightly.
  8. Spoon a generous portion of the lobster salad onto each bruschetta slice.
  9. Garnish the lobster roll bruschetta with fresh tarragon leaves and a sprinkle of lemon zest for an extra burst of flavor and color.
  10. Serve your lobster roll bruschetta immediately and enjoy!


Easy and delectable seafood recipes can truly provide a delightful culinary experience during the winter months. As we delve into the realm of savory and heartwarming dishes prepared with the treasures of the sea, it becomes evident that these recipes not only offer a comforting respite from the cold but also infuse a touch of elegance into our winter dining affairs. Whether indulging in the rich flavors of a creamy seafood chowder, savoring the warmth of a spicy seafood gumbo, or relishing the succulence of a perfectly grilled seafood platter, these dishes serve as a reminder that winter is a time for culinary exploration and indulgence.