Garlic Butter Lobster and Scallops 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the seafood:

2 lobster tails (split in half)

8 large sea scallops (patted dry)

Salt & pepper to taste

1 tbsp olive oil

Garlic butter sauce:

6 tbsp unsalted butter

5 cloves garlic (minced)

1 tbsp lemon juice (plus more for serving)

Zest of ½ lemon

1 tbsp chopped fresh parsley (or chives)

Pinch of red pepper flakes (optional)

Sea salt to taste

 

Instructions:

1. Prep the seafood:

Pat lobster and scallops dry with paper towels.

Season both with a light sprinkle of salt and pepper.

2. Sear the scallops:

Heat olive oil in a skillet over medium-high heat.

Add scallops and sear for 2 minutes per side (until golden crust forms). Remove and set aside.

3. Cook the lobster:

In the same pan, add a tablespoon of butter. Place lobster tails cut-side down.

Cook for about 2–3 minutes, then flip and cook shell-side down for another 2 minutes or until the meat is opaque and cooked through.

 

4. Make the garlic butter sauce:

Reduce heat to medium. Add remaining butter and garlic to the pan.

Cook for about 1 minute until fragrant.

Stir in lemon juice, zest, parsley, and red pepper flakes.

Return scallops and lobster to the pan. Spoon sauce over them.

 

5. Serve hot:

Plate lobster and scallops with garlic butter drizzled on top.

Serve with lemon wedges and crusty bread or over mashed potatoes, pasta, or risotto.