🧄 INGREDENT
For the Garlic Butter Sauce:
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and black pepper, to taste
Seafood:
- 2 lobster tails, split in half
- 8 large sea scallops (patted dry with paper towels)
- Salt & pepper to season
- Optional: pinch of red pepper flakes (for heat)
🔥 Instructions
- Prepare Lobster Tails:
- Use kitchen scissors to cut through the top shell of the lobster tails lengthwise.
- Gently pull the meat up over the shell and place it on top (but still attached at the base).
- Season lightly with salt and pepper.
- Sear Scallops:
- Heat 1 tbsp olive oil in a skillet over medium-high heat.
- Sear scallops for 2 minutes per side or until golden and slightly crispy. Remove and set aside.
- Cook Lobster:
- In the same skillet, melt 2 tbsp butter.
- Add lobster tails, flesh side down, and cook for 2–3 minutes until lightly browned.
- Flip them over and add another 2 tbsp butter, minced garlic, lemon juice, zest, parsley, and thyme.
- Spoon the butter over the lobster as it cooks for another 3–4 minutes, or until the meat is opaque.
- Combine:
- Return scallops to the skillet and baste them with the herb garlic butter.
- Cook for 1 minute more to warm through.
- Serve:
- Plate lobster and scallops, drizzle with remaining garlic herb butter from the pan.
- Garnish with extra parsley and lemon wedges.
Serving Tip: Perfect with a side of creamy mashed potatoes or sautéed asparagus.
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