Garlic Butter Lobster and Scallops

 

Ingredients:

For the seafood:

2 lobster tails (split in half lengthwise)

8 large sea scallops (patted dry)

Salt & pepper to taste

1 tbsp olive oil

For the garlic butter sauce:

4 tbsp unsalted butter

4 cloves garlic, minced

1 tbsp lemon juice (fresh)

1 tsp lemon zest

1 tbsp chopped fresh parsley (or 1 tsp dried)

Pinch of crushed red pepper flakes (optional, for heat)

 

Instructions:

1. Prep the seafood:

Split lobster tails in half lengthwise using kitchen shears.

Pat scallops very dry with paper towels (this helps get a good sear).

Season both lobster tails and scallops with salt and pepper on both sides.

2. Sear the scallops:

Heat 1 tbsp olive oil in a large skillet over medium-high heat.

Once hot, add the scallops (don’t crowd them).

Sear for 2–3 minutes per side until golden brown with a nice crust. Remove and set aside.

3. Cook the lobster:

In the same pan, reduce heat to medium.

Place the lobster tails cut side down and sear for about 2–3 minutes.

Flip and cook shell side down for another 2–3 minutes or until opaque and cooked through.

4. Make the garlic butter:

Push the lobster to the side or remove briefly.

Add butter to the skillet.

Once melted, stir in the garlic, cooking for 1 minute until fragrant.

Add lemon juice, zest, and red pepper flakes (if using).

Return scallops to the pan and spoon garlic butter over the seafood.

5. Finish with parsley and serve:

Sprinkle with chopped parsley.

Serve immediately, drizzling extra garlic butter over the top.