Ingredients
- 2 lobster tails (thawed if frozen)
- 8 sea scallops (patted dry)
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp olive oil
- Juice of ½ lemon
- 1 tbsp chopped fresh parsley
- Salt and freshly cracked pepper to taste
- Optional: pinch of red pepper flakes for heat
Instructions
- Prep Lobster:
- Using kitchen shears, cut the top shell of each lobster tail lengthwise to expose the meat. Gently pull the meat upward, keeping it attached at the base.
- Sear Scallops:
- Heat olive oil in a skillet over medium-high heat.
- Season scallops with salt and pepper.
- Place scallops in the skillet and sear for 2 minutes per side until a golden crust forms. Remove and set aside.
- Cook Lobster:
- In the same pan, add 2 tbsp of butter and garlic. Sauté until fragrant (about 30 seconds).
- Add lobster tails, meat side down, and cook for 2–3 minutes.
- Flip, add remaining butter and lemon juice, then baste with butter for another 3–4 minutes, or until lobster is opaque and cooked through.
- Finish:
- Return scallops to the pan, spoon garlic butter over everything, and heat through (1 minute).
- Sprinkle with parsley and optional red pepper flakes.
Serve hot with crusty bread or over pasta or rice to soak up that luscious garlic butter!
Would you like a version using shrimp instead of scallops or lobster?