Oh yes — Succulent Garlic Butter Lobster & Scallops with Herbs is a decadent, restaurant-quality dish that’s surprisingly easy to make at home. Tender lobster and scallops sautéed in rich garlic butter with fresh herbs — pure seafood bliss!
🦞 Succulent Garlic Butter Lobster & Scallops with Herbs
🕒 Total Time: ~25 minutes
Servings: 2–3
🧾 Ingredients:
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1 lb lobster tails (fresh or thawed if frozen), shell removed and cut into medallions
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1 lb sea scallops, patted dry
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4 tablespoons unsalted butter
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4 cloves garlic, minced
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh thyme or tarragon, chopped (or a mix)
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Juice of ½ lemon
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Salt and freshly ground black pepper, to taste
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Optional: pinch of red pepper flakes for heat
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Olive oil (for searing)
🔪 Instructions:
1. Prep Lobster and Scallops
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Pat lobster medallions and scallops dry with paper towels.
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Season both lightly with salt and pepper.
2. Sear Scallops
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Heat a large skillet over medium-high heat with a drizzle of olive oil.
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Add scallops in a single layer, sear for about 2 minutes per side until golden brown and just opaque inside.
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Remove scallops and set aside.
3. Cook Lobster
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In the same pan, add 1 tablespoon butter and sear lobster medallions for 1.5-2 minutes per side until cooked through and opaque.
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Remove lobster and set aside with scallops.
4. Make Garlic Herb Butter Sauce
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Lower heat to medium, add remaining butter to the pan.
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Add minced garlic and sauté for 1–2 minutes until fragrant (don’t burn).
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Stir in fresh herbs and lemon juice.
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Add a pinch of red pepper flakes if using.
5. Combine & Serve
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Return lobster and scallops to the pan, gently toss in garlic butter sauce to coat and warm through for 1–2 minutes.
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Adjust seasoning with salt and pepper.
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Serve immediately, garnished with extra herbs and lemon wedges.
🍽️ Serving Suggestions:
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Over garlic buttered pasta or rice
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With crusty bread to soak up the sauce
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Alongside roasted vegetables or a fresh green salad
Tips:
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Make sure scallops and lobster are dry before searing to get a nice crust.
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Don’t overcrowd the pan — cook in batches if needed.
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Use fresh herbs for best flavor, but dried can work in a pinch (reduce quantity).