Butter-Basted Lobster Tail with Seared Scallops

 

 

 

 

 

 

 

Ingredients:

– 2 lobster tails, split and cleaned
– 8 ounces scallops, cleaned and patted dry
– 4 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 lemon, juiced and zested
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Olive oil

 

Instructions:

1. Begin by preparing the lobster tails. Using kitchen shears, cut along the top of each lobster tail, splitting the shell without cutting all the way through. Gently pull the lobster meat up and out of the shell, resting it on top for easier cooking.

2. Season the lobster tails with salt, pepper, and half of the lemon juice.

3. Heat a large skillet over medium heat. Once it’s hot, add 2 tablespoons of olive oil and 2 tablespoons of butter. Let the butter melt and foam before adding the lobster tails, flesh side down. Cook for about 3-4 minutes or until the meat is opaque and slightly golden.

4. Carefully flip the lobster tails to the shell side. Add the minced garlic and remaining butter to the skillet, basting the lobster with the melted butter. Continue to cook for another 3-4 minutes until thoroughly cooked. Squeeze additional lemon juice over the top before removing the lobster from the skillet and covering to keep warm.

5. Next, in the same skillet, add another tablespoon of olive oil over medium-high heat. Once hot, carefully add the scallops in a single layer. Don’t overcrowd the pan; you may need to do this in batches.

6. Sear the scallops for 2-3 minutes without moving them—this will give them a nice golden crust. Flip the scallops and sear for an additional 2-3 minutes on the other side until they are firm and opaque.

7. Remove scallops from the skillet, and drizzle with a bit of fresh lemon juice.

8. Serve the butter-basted lobster tails alongside the seared scallops, garnished with lemon zest and a sprinkle of chopped parsley for a fresh finish.