Description
Luxurious garlic butter lobster and scallops seared to perfection, finished with a rich lemon-garlic butter sauce. An elegant yet easy seafood dish for special occasions.
Ingredients
Scale
- 2 lobster tails
- 12 large sea scallops
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- If using frozen lobster tails, thaw completely. Using kitchen shears, cut the top shell of each lobster tail lengthwise and gently pull the meat upward, resting it on the shell. Pat the lobster and scallops dry with paper towels.
- Season the lobster tails and scallops generously with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add scallops in a single layer, making sure not to overcrowd the pan. Sear for 2-3 minutes per side until golden and just cooked through. Transfer to a plate.
- In the same skillet, add lobster tails, flesh side down. Cook for 3-4 minutes until the meat turns opaque and starts to char slightly. Flip and cook another 2-3 minutes. Remove and set aside.
- Reduce heat to medium and add butter to the skillet. Once melted, stir in garlic and cook for 30 seconds until fragrant. Add lemon juice and stir, scraping up any browned bits.
- Return the scallops and lobster to the skillet, spooning the garlic butter over the top. Cook for 1-2 minutes until everything is heated through and well coated.
- Sprinkle with fresh parsley and serve immediately with lemon wedges if desired.
Notes
For best results, use fresh or fully thawed seafood. Do not overcook scallops; they should be translucent in the center. Serve with crusty bread or pasta to soak up the garlic butter sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Seafood
Nutrition
- Calories: 420 kcal
- Sugar: 0 g
- Fat: 28 g
- Carbohydrates: 3 g
- Protein: 38 g