Indulge in a dish that blends the rich flavors of lobster and scallops, all enhanced by a savory, aromatic garlic butter sauce. This Garlic Butter Lobster and Scallops recipe is perfect for a special occasion or whenever you want to treat yourself to something decadent. The tender seafood is perfectly complemented by the creamy, buttery sauce with hints of garlic, lemon, and fresh herbs. Whether you’re hosting a dinner party or enjoying a quiet night in, this dish will elevate your dining experience to new heights.
Ingredients:
- 2 lobster tails (split and deveined)
- 12 large sea scallops (cleaned and patted dry)
- 6 tablespoons unsalted butter (divided)
- 4 cloves garlic (minced)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup dry white wine (optional, for deglazing)
- 1 tablespoon fresh parsley (chopped)
- 1/2 teaspoon red pepper flakes (optional for heat)
- Salt and pepper to taste
- 1 tablespoon olive oil
- Lemon wedges (for garnish)
Instructions:
- Prepare the Lobster and Scallops:
- Using kitchen shears, cut the lobster tails down the middle to expose the meat. Gently remove the meat from the shell, leaving the tail attached to the shell.
- Pat the scallops dry with a paper towel to remove any excess moisture, which helps them sear properly.
- Cook the Lobster:
- In a large skillet, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-high heat. Once hot, add the lobster tails, cut side down. Sear for about 2-3 minutes until golden and slightly crispy.
- Flip the lobster tails and add another 2 tablespoons of butter to the pan. Continue cooking for an additional 3-4 minutes, basting the lobster with the butter. Remove from the skillet and set aside.
- Cook the Scallops:
- In the same skillet, add the remaining butter and heat over medium-high heat. Once melted, add the scallops. Sear the scallops for about 1-2 minutes on each side, ensuring a golden crust forms.
- Remove the scallops from the pan and set aside with the lobster.
- Prepare the Garlic Butter Sauce:
- In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the white wine (if using) and cook for 1-2 minutes, allowing it to reduce slightly.
- Stir in the lemon juice, lemon zest, and red pepper flakes. Let the sauce simmer for another minute. Taste and season with salt and pepper.
- Finish the Dish:
- Return the lobster and scallops to the skillet, spooning the garlic butter sauce over the seafood. Let everything heat through for another 1-2 minutes.
- Serve:
- Plate the lobster tails and scallops, drizzling them with the garlic butter sauce. Sprinkle fresh parsley over the top and garnish with lemon wedges for a burst of freshness.
- Serve immediately with a side of vegetables, pasta, or a fresh salad.