A decadent and flavorful seafood dish featuring succulent lobster and sweet scallops bathed in a rich garlic butter sauce. Perfect for a special occasion or a luxurious weeknight dinner.
Ingredients:
- Seafood:
- 2 Lobster Tails (about 6-8 oz each)
- 1 lb Sea Scallops (large, dry packed)
- Garlic Butter Sauce:
- 1 cup (2 sticks) Unsalted Butter
- 6-8 cloves Garlic, minced
- 1/4 cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Fresh Parsley, chopped
- 1/4 teaspoon Red Pepper Flakes (optional, for a little heat)
- Salt and Black Pepper to taste
- Optional Garnishes:
- Lemon wedges
- Extra parsley
Instructions:
- Prepare the Lobster Tails:
- Using kitchen shears, cut down the center of the top shell of each lobster tail, stopping just before the tail fin.
- Gently loosen the lobster meat from the shell, leaving the tail connected at the end. You can gently pull the meat up and over the shell, so it rests on top.
- Pat the lobster meat dry with paper towels.
- Season the lobster meat with salt and pepper.
- Prepare the Scallops:
- Pat the scallops very dry with paper towels. This is crucial for getting a good sear.
- Season the scallops with salt and pepper.
- Make the Garlic Butter Sauce:
- In a large skillet (preferably cast iron or stainless steel) over medium heat, melt the butter.
- Add the minced garlic and cook for about 1-2 minutes, or until fragrant, being careful not to burn it.
- Pour in the white wine and lemon juice, and bring to a simmer. Cook for 2-3 minutes, allowing the sauce to reduce slightly.
- Stir in the red pepper flakes (if using) and parsley.
- Season with salt and pepper to taste.
- Reduce the heat to low, to keep the sauce warm.
- Cook the Lobster:
- Increase the skillet heat to medium-high.
- Place the lobster tails meat-side down in the skillet. Sear for 3-5 minutes, or until the meat is golden brown.
- Flip the lobster tails and cook for another 3-5 minutes, or until the meat is opaque and cooked through.
- Remove the lobster tails from the skillet and set aside.
- Cook the Scallops:
- In the same skillet (add more butter if needed), increase the heat to high.
- Carefully place the scallops in the skillet, ensuring they have enough space to sear without overcrowding. Sear for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the scallops from the skillet and set aside.
- Combine and Serve:
- Return the lobster tails and scallops to the skillet with the garlic butter sauce.
- Spoon the sauce over the seafood, ensuring everything is well coated.
- Serve immediately, garnished with lemon wedges and extra parsley, if desired.
- Serve with your favorite sides such as rice, pasta, or roasted vegetables.
Tips and Variations:
- For a richer sauce, you can add a splash of heavy cream at the end.
- If you don’t have white wine, you can use chicken broth or seafood stock.
- You can add other seafood, such as shrimp or crab, to the dish.
- Make sure to not overcook the seafood, or it will become tough.
- Serve with crusty bread to soak up the delicious sauce.
Enjoy your delectable Garlic Butter Lobster & Scallops!