GARLIC BUTTER LOBSTER AND SCALLOPS

 

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

2 lobster tails, split in half lengthwise (or 1 large tail per person)

8 sea scallops, cleaned and patted dry

4 tablespoons unsalted butter

4 garlic cloves, minced

1 tablespoon olive oil

1 tablespoon lemon juice (plus wedges for serving)

1 tablespoon fresh parsley, chopped

Salt and pepper, to taste

Optional: pinch of crushed red pepper flakes for heat

Instructions:

Prep the seafood

Use kitchen scissors to cut the lobster tails down the middle and gently pull the meat out, placing it on top of the shell.

Pat scallops dry with paper towels. Season both scallops and lobster with salt and pepper.

Sear the scallops

In a large skillet over medium-high heat, heat 1 tablespoon olive oil and 1 tablespoon butter.

Add scallops and sear 1.5–2 minutes per side until golden crust forms. Remove and set aside.

Cook the lobster

In the same skillet, add another 1 tablespoon butter. Place lobster tails meat-side down and cook for 2–3 minutes. Flip and cook shell-side down another 3–4 minutes until opaque and just cooked through.

Make the garlic butter

Lower heat to medium. Add remaining 2 tablespoons butter, minced garlic, and lemon juice. Stir until fragrant (1–2 minutes).

Add scallops back in and spoon butter over everything to coat.

Finish and serve

Sprinkle with fresh parsley (and red pepper flakes if using). Serve immediately with lemon wedges.