For the Garlic Butter Sauce:
- 1/2 cup unsalted butter (1 stick)
- 5-6 cloves garlic, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest (optional)
- 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
- 1 tablespoon fresh parsley, chopped (plus more for garnish)
- Salt and freshly ground black pepper, to taste
For the Lobster and Scallops:
- 2 lobster tails, shell-on (about 6-8 oz each)
- 8-10 large sea scallops, fresh or thawed
- 1 tablespoon olive oil (or cooking oil of your choice)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Lobster and Scallops:
- Lobster: Using kitchen shears or a sharp knife, cut the lobster tails lengthwise down the middle to expose the meat. Carefully pull the meat out from the shell, leaving it attached at the base (this will allow you to lay the lobster meat back into the shell for cooking).
- Scallops: Pat the scallops dry with paper towels to remove any excess moisture. This helps them sear better and prevents steaming.
2. Sear the Scallops:
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the scallops. Sear the scallops for 2-3 minutes per side until they’re golden brown and slightly crispy on the outside but still tender inside. Remove the scallops from the skillet and set them aside.
3. Cook the Lobster:
- In the same skillet, add a little more butter (about 1 tablespoon) if needed. Place the lobster tails (meat side down) into the skillet. Sear the lobster tails for 2-3 minutes until the meat is golden brown. Flip the lobster tails over, cover the skillet, and reduce the heat to medium. Cook for another 4-5 minutes until the lobster is opaque and cooked through.
4. Make the Garlic Butter Sauce:
- While the lobster and scallops are cooking, melt 1/2 cup of butter in a small saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice, lemon zest (if using), red pepper flakes, and season with salt and pepper to taste. Remove the sauce from heat and stir in the fresh parsley.
5. Combine and Serve:
- Once the lobster and scallops are cooked, return the scallops to the skillet with the lobster, and pour the garlic butter sauce over the seafood. Gently toss to coat the seafood in the sauce.
- Garnish with extra fresh parsley, and serve immediately with your favorite sides, such as pasta, rice, or a fresh green salad.
Why You’ll Love This Recipe:
- Flavor Explosion: The garlic butter sauce is rich, buttery, and perfectly balanced with a hint of lemon and a kick of heat (if you add the red pepper flakes). It elevates the natural flavors of the lobster and scallops.
- Succulent Lobster and Scallops: The lobster tails are tender and sweet, while the scallops are perfectly seared on the outside and delicate on the inside. Together, they create a luxurious, yet simple-to-make seafood dish.
- Quick and Easy: This recipe takes just about 20 minutes to prepare, making it ideal for a busy weeknight or a last-minute dinner party.
- Customizable: Add more garlic, adjust the lemon, or even throw in a touch of white wine for extra depth of flavor. It’s versatile to suit your personal taste.
Serving Suggestions:
- Serve with a side of buttery mashed potatoes, crispy roasted vegetables, or a simple garlic bread to soak up the delicious garlic butter sauce.
- For a light option, pair this dish with a refreshing arugula salad or a zucchini noodle (zoodles) for a low-carb alternative.
These Garlic Butter Lobster and Scallops are sure to impress, whether you’re making them for a special occasion or treating yourself to a restaurant-worthy dish at home. The combination of tender lobster, perfectly seared scallops, and the rich, flavorful garlic butter sauce is pure seafood heaven!
