Garlic Butter Lobster Tails and Pan Seared Scallops Recipe

Garlic Butter Lobster Tails and Pan Seared Scallops Recipe

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This “Garlic Butter Lobster Tails and Pan-Seared Scallops” recipe is a luxurious yet surprisingly simple dish that brings the elegance of a high-end seafood restaurant directly to your dining table. It features tender, sweet lobster tails bathed in a rich, aromatic garlic butter sauce, perfectly complemented by golden-brown, caramelized pan-seared scallops. The contrast in textures—the delicate flakiness of the lobster against the buttery, slightly chewy scallops—creates an exquisite culinary experience. Each component is designed to highlight its natural flavors, with the garlic butter serving as a harmonious bridge that elevates the inherent sweetness of the seafood. This dish is not only visually stunning, making it ideal for special occasions or romantic dinners, but it also delivers on taste, offering a sophisticated and deeply satisfying meal that is both indulgent and approachable. The cooking methods are straightforward, ensuring even novice cooks can achieve impressive results.

Ingredients:

For the Garlic Butter Lobster Tails:

  • 2 (4-6 ounce) raw lobster tails, thawed if frozen
  • 4 tablespoons (½ stick) unsalted butter
  • 3-4 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh parsley, chopped (for garnish, as seen in image)
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon black pepper, or to taste
  • Pinch of red pepper flakes (optional, for a hint of heat)

For the Pan-Seared Scallops:

  • 1 lb large sea scallops (about 15-20 count), pat dried
  • 1 tablespoon olive oil or high-heat cooking oil (e.g., grapeseed, avocado)
  • 2 tablespoons unsalted butter
  • 1-2 cloves garlic, minced (optional, for extra garlic flavor)
  • 1 tablespoon fresh parsley, chopped (for garnish, as seen in image)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges, for serving (as seen in image)

Equipment:

  • Baking sheet
  • Small saucepan or microwave-safe bowl (for garlic butter)
  • Sharp kitchen scissors or knife
  • Large skillet (preferably cast iron or heavy-bottomed stainless steel)
  • Tongs or small spatula
  • Plates for serving

Instructions:

Part 1: Prepare the Garlic Butter Lobster Tails

  1. Thaw Lobster (if frozen): If your lobster tails are frozen, thaw them by placing them in the refrigerator overnight, or for a quicker method, place them in a sealed plastic bag and submerge in cold water for 30-60 minutes.
  2. Prepare Lobster Tails: Using sharp kitchen scissors, cut through the top of the lobster shell lengthwise, from the base of the tail to the fan, being careful not to cut through the meat entirely. Use your fingers to gently spread the shell open. Carefully lift the raw lobster meat out of the shell, leaving it attached at the base of the tail. Gently press the two halves of the shell together underneath the meat, and then rest the meat on top of the shell, creating a “piggyback” presentation. This presentation not only looks impressive but also helps the meat cook evenly. Place the prepared lobster tails on a baking sheet.
  3. Make Garlic Butter: In a small saucepan or microwave-safe bowl, melt the 4 tablespoons of unsalted butter over low heat or in the microwave. Stir in the minced garlic, fresh lemon juice, salt, pepper, and optional red pepper flakes. Cook for about 1-2 minutes until the garlic is fragrant but not browned.
  4. Brush Lobster: Generously brush about half of the garlic butter mixture over the exposed lobster meat.
  5. Broil Lobster: Position an oven rack about 6-8 inches from the broiler element. Broil the lobster tails for 8-10 minutes, or until the meat is opaque and cooked through. The internal temperature should reach 140-145°F (60-63°C). Be careful not to overcook, as this can make the lobster tough.

Part 2: Prepare the Pan-Seared Scallops

  1. Pat Dry Scallops: This is the most crucial step for perfectly seared scallops. Thoroughly pat the scallops dry with paper towels. Any excess moisture will prevent them from browning properly and create steam, resulting in a rubbery texture.
  2. Season Scallops: Season the dried scallops generously with salt and freshly ground black pepper on both sides.
  3. Heat Skillet: Heat a large, heavy-bottomed skillet (cast iron or stainless steel works best for searing) over medium-high heat until it’s very hot, almost smoking. A hot pan is essential for a good sear.
  4. Add Oil and Butter: Add the olive oil to the hot skillet, ensuring it coats the bottom. Immediately add the 2 tablespoons of unsalted butter. Let the butter melt and foam. If using minced garlic for the scallops, add it now and let it cook for about 30 seconds until fragrant.
  5. Sear Scallops: Carefully place the scallops in a single layer in the hot skillet, ensuring they are not overcrowded. Give them space to sear. Cook for 1 ½ to 2 minutes per side without moving them. You should see a beautiful golden-brown crust forming on the bottom.
  6. Flip and Finish: Flip the scallops and sear for another 1 ½ to 2 minutes on the second side, until they are opaque throughout and have a similar golden crust. The exact cooking time will depend on the size of your scallops.
  7. Transfer: Once cooked, immediately remove the scallops from the skillet to prevent overcooking.

Part 3: Assemble and Serve

  1. Arrange on Plate: Arrange the cooked garlic butter lobster tails and pan-seared scallops on individual serving plates.
  2. Drizzle with Garlic Butter: Drizzle the remaining warm garlic butter from the saucepan over both the lobster and scallops.
  3. Garnish: Garnish generously with fresh chopped parsley.
  4. Serve with Lemon: Serve immediately with fresh lemon wedges on the side, allowing diners to add more citrus if desired.
  5. Pairing: This dish pairs wonderfully with a side of steamed asparagus, roasted vegetables, or a simple green salad. Rice pilaf or a light pasta can also complement the rich flavors.

Tips for Success:

  • Don’t Overcook: Both lobster and scallops cook very quickly. Overcooking will result in tough, rubbery seafood. Watch them closely.
  • Dry Scallops: Patting the scallops thoroughly dry is the most critical step for achieving a perfect sear and a nice crust.
  • Hot Pan: Ensure your skillet is very hot before adding the scallops. This creates the desirable sear and caramelization.
  • Single Layer: Do not overcrowd the pan when searing scallops. Cook them in batches if necessary to maintain high heat and achieve proper browning.
  • Fresh Ingredients: Using fresh lobster and scallops will yield the best flavor and texture. If using frozen, ensure they are properly thawed.
  • Fresh Garlic: Use fresh garlic for the butter sauce for the best flavor.
  • Balance of Flavors: The lemon juice in the garlic butter provides a crucial acidic balance to the richness of the butter and seafood.
  • Enjoy Immediately: Seafood is best enjoyed immediately after cooking for optimal taste and texture.

This savory meal is a stark contrast to the numerous sweet desserts and other dishes featured in the other images:

  • Sweet Dishes: Lemon Layer Cake, Classic German Chocolate Cake, Ultimate Triple Chocolate Decadence Cake, Classic Vanilla Soufflé, No-Bake Cherry Cheesecake Lasagna, Strawberry Crunch Cookies, Blender Sponge Cake, Yogurt Cake, Caramel Cream Cheese Pound Cake, Southern-Style Peach Cobbler, Fresh Strawberry Pie, Cinnamon Swirl Apple Loaf Cake, No-Bake Chocolate Eclair Cake, Pineapple Upside Down Loaf Cake, Elvis Presley Cake, Chocolate Covered Peanut Clusters, Toffee Candy Bar Dessert, and Chocolate Trifle.
  • Other Savory Dishes: Savory Meatloaf with Caramelized Onion Gravy, Creamy Cheesy Baked Chicken Casserole, Crispy Pepperoni French Bread Pizzas, Simple Mediterranean Cucumber & Tomato Salad, Classic Homestyle Chicken Pot Pie, Braised Oxtail, Savory Sheet Pan Egg Muffins, Irresistible Marinated Feta Cheese, Cheesy Biscuit Bake with Pepper Topping, Sticky Honey Garlic BBQ Ribs, Savory Sausage and Cheese Breakfast Casserole, Crispy Fried Cauliflower, and Southern-Style Popcorn Chicken Tenders.
  • Non-Food Related Images: The context also contains images related to computer history, ginger root and skin health, dead mice and cockroaches around rice, and a Clove-Studded Orange Pomander Ball, as well as Parsley Diuretic Tea. I’ve reviewed the image you provided, which features succulent garlic butter lobster tails and seared scallops, along with the question “Would You Eat GARLIC BUTTER LOBSTER AND SCALLOPS”. This dish is a classic example of gourmet seafood, often enjoyed for its rich flavors and elegant presentation.
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