Garlic Butter Lobster Scallops (Printable Version)
Lobster tails and scallops in rich garlic butter, perfect for a memorable seafood meal.
# What You'll Need:
→ Lobster & Scallops
01 -
2 lobster tails, split lengthwise
02 -
8 to 10 large sea scallops, patted dry
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
2 tablespoons olive oil
06 -
2 tablespoons unsalted butter
07 -
2 garlic cloves, minced
08 -
Juice of 1/2 lemon
09 -
1 tablespoon fresh parsley, chopped
→ Garnish (Optional)
10 -
Lemon wedges
11 -
Melted butter, for dipping
# Steps To Follow:
01 -
With kitchen scissors, carefully cut through the top of each lobster shell. Lift the lobster meat to sit on top of the shell, keeping it attached at the base.
02 -
Heat olive oil in a large skillet over medium-high heat. Pat scallops dry and season with salt and black pepper. Sear scallops for 2 to 3 minutes per side until golden brown, then transfer to a plate and set aside.
03 -
In the same skillet, add butter and minced garlic. Sauté for 1 minute until the garlic is aromatic. Place lobster tails, flesh side down, into the pan and cook for 2 to 3 minutes.
04 -
Flip lobster tails. Squeeze in lemon juice, cover the skillet, and cook for an additional 3 to 4 minutes or until the lobster meat is opaque and cooked through.
05 -
Return scallops to the skillet to warm and coat in the garlic butter sauce. Sprinkle chopped parsley over the seafood. Serve with lemon wedges and extra melted butter, if desired.
# Notes and Tips:
01 -
For maximum caramelization, pat scallops dry before searing.
02 -
Avoid overcooking lobster to keep it tender and succulent.
03 -
A pinch of red pepper flakes may be added with the garlic for subtle heat.
04 -
Pairs well with garlic mashed potatoes, roasted asparagus, or buttery rice pilaf.