🦞 Garlic Butter Lobster and Scallops
🍽️ Servings: 2 | ⏱️ Time: 20–25 minutes
🧄 Ingredients:
Seafood:
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2 lobster tails (thawed if frozen)
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8–10 large sea scallops (remove side muscle if present, patted dry)
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Salt and pepper
Garlic Butter Sauce:
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4 tbsp unsalted butter
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4 cloves garlic, minced
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1 tbsp olive oil
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Juice of ½ lemon
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2 tbsp white wine (or seafood stock)
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1 tbsp chopped fresh parsley
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Optional: pinch of red pepper flakes
🔥 Instructions:
1. Prepare Lobster Tails:
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Use kitchen shears to cut through the top shell lengthwise.
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Gently pull the meat up through the shell, keeping it attached at the base, and rest it on top (butterfly style).
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Season with salt and pepper.
2. Sear Scallops:
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Heat 1 tbsp oil in a large skillet over medium-high heat.
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When hot, add scallops and sear without moving for 2 minutes per side until golden crust forms.
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Remove and set aside on a plate.
3. Cook Lobster Tails:
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In the same pan, melt 2 tbsp butter. Add lobster tails, flesh side down first, and sear for 2–3 minutes.
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Flip, add 1 tbsp white wine (or stock), cover with a lid, and cook another 3–4 minutes until opaque and cooked through.
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Remove and set aside with scallops.
4. Make Garlic Butter Sauce:
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Reduce heat to medium. Add remaining 2 tbsp butter and minced garlic to the pan.
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Sauté for 30 seconds until fragrant.
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Add lemon juice, optional red pepper flakes, and chopped parsley. Stir.
5. Finish & Serve:
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Return scallops and lobster tails to the pan to warm through briefly.
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Spoon garlic butter over the seafood.
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Serve with crusty bread, rice, or mashed potatoes — and a glass of white wine if desired 🍷
✅ Tips:
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Dry scallops well for the best sear.
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Don’t overcook scallops — they should be just opaque.
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Lobster is done when meat is white and firm (internal temp: 135–140°F / 57–60°C).
Would you like a side dish recommendation to go with this?