Succulent Garlic Butter Lobster & Scallops with Herbs
Ingredients:
- 2 lobster tails, split in half
- 8 large sea scallops
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and pepper, to taste
- Lemon wedges, for garnish
Instructions:
- Prepare the seafood:
Pat lobster tails and scallops dry with paper towels. Season lightly with salt and pepper on both sides. - Sear the scallops:
Heat a large skillet over medium-high heat. Add 1 tablespoon butter and a drizzle of olive oil.
Once hot, add the scallops and sear for about 1½–2 minutes per side until golden brown. Remove from skillet and set aside. - Cook the lobster tails:
In the same pan, add another tablespoon of butter. Place the lobster tails flesh-side down and cook for 2–3 minutes, until lightly browned. Flip and cook for another 2–3 minutes until the meat is opaque and cooked through. - Make the garlic butter sauce:
Lower the heat to medium. Add the remaining 1 tablespoon butter and minced garlic. Sauté for 30 seconds, then stir in lemon juice and chopped parsley. - Combine and coat:
Return the scallops to the pan, spoon the garlic butter sauce over the lobster and scallops, and let everything warm together for about 1 minute. - Serve:
Transfer to a serving plate, drizzle with extra sauce, and garnish with fresh lemon wedges and a sprinkle of parsley.
Chef’s Tip:
For extra flavor, add a pinch of crushed red pepper flakes or a splash of white wine when making the garlic butter sauce.
