Ingredients:
Seafood:
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2 lobster tails (thawed if frozen)
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8 large sea scallops (patted dry)
Garlic Butter Sauce:
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6 tbsp unsalted butter
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4 cloves garlic, minced
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1 tbsp lemon juice (freshly squeezed)
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1 tsp lemon zest (optional)
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2 tbsp fresh parsley, chopped
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Salt and pepper, to taste
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Crushed red pepper flakes (optional, for a little heat)
For Searing:
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1–2 tbsp olive oil
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Salt & pepper, to taste
🔪 Prep:
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Prepare lobster tails:
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Use kitchen shears to cut through the top of the shell lengthwise.
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Gently pull the meat out and lay it on top of the shell (but keep it attached at the base).
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Season with salt and pepper.
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Pat scallops dry: Use a paper towel to remove as much moisture as possible (key to a good sear!).
🍳 Cooking Instructions:
1. Sear the Scallops:
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Heat 1 tbsp olive oil in a skillet over medium-high heat.
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Sear scallops (don’t overcrowd the pan) for about 2 minutes per side, until golden-brown crust forms.
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Remove from skillet and set aside.
2. Cook Lobster:
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Add 1 tbsp butter to the same skillet. Place lobster tails meat-side down and cook for 2–3 minutes.
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Flip them, add another tablespoon of butter, and cook for another 3–4 minutes, basting with butter, until the meat is opaque and cooked through.
3. Make Garlic Butter Sauce:
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In the same pan, reduce heat to medium-low.
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Add remaining butter, minced garlic, lemon juice, lemon zest, red pepper flakes (optional), and chopped parsley.
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Let it bubble gently for about 1 minute.
4. Combine and Serve:
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Return scallops to the pan and spoon garlic butter over everything.
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Serve immediately, garnished with more parsley and lemon wedges.