Ingredients
- 2 lobster tails, split in half lengthwise
- 8–10 large sea scallops, patted dry
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Juice of 1 lemon
- Salt and black pepper, to taste
- Optional garnish: chopped parsley or lemon wedges
Instructions
1. Prepare the Seafood
- Pat lobster tails and scallops dry with paper towels to ensure a good sear.
- Season lightly with salt and black pepper.
2. Cook the Lobster
- Heat 2 tablespoons of butter in a large skillet over medium heat.
- Place lobster tails cut-side down and sear for 3–4 minutes until lightly browned.
- Flip lobster tails and cook another 3–4 minutes until the meat is opaque and cooked through.
- Remove lobster tails from skillet and set aside.
3. Cook the Scallops
- In the same skillet, add remaining butter and minced garlic. Sauté 30–60 seconds until fragrant.
- Add scallops in a single layer, making sure not to overcrowd the pan.
- Sear for 2–3 minutes per side until golden brown and opaque in the center.
4. Finish with Lemon Butter
- Squeeze lemon juice over the lobster and scallops.
- Spoon remaining garlic butter from the skillet over the seafood.
- Optional: sprinkle chopped parsley for garnish.
5. Serve
- Serve immediately with a side of steamed vegetables, rice, or a fresh salad.
- Extra garlic butter can be drizzled over the sides or used as a dipping sauce.
💡 Tips:
- Make sure scallops are completely dry before searing to get a perfect golden crust.
- Don’t overcook seafood; lobster and scallops cook quickly and will become tough if overdone.
- For extra flavor, add a splash of white wine to the garlic butter before adding the scallops.
