Ingredients
- 2 lobster tails, split in half
- 8 sea scallops, cleaned and patted dry
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- Juice of 1 lemon
- 1 tablespoon chopped fresh parsley (optional)
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional, for heat)
Instructions
- Prepare Seafood: Season lobster tails and scallops with salt and pepper on both sides.
- Sear Scallops: In a hot skillet over medium-high heat, add olive oil. Once hot, sear scallops for about 1.5–2 minutes per side until golden and opaque. Remove and set aside.
- Cook Lobster: In the same pan, add lobster tails shell-side down. Cook for about 3–4 minutes, then flip and cook another 2–3 minutes until flesh is opaque and cooked through.
- Make Garlic Butter: Lower heat to medium. Add butter and garlic to the pan. Stir until butter is melted and garlic is fragrant (about 1 minute).
- Combine & Finish: Return scallops to the pan. Squeeze lemon juice over the seafood, add red pepper flakes and parsley if using. Spoon garlic butter over lobster and scallops.
- Serve: Serve hot with extra lemon wedges and crusty bread or over pasta or rice.
Would you like a side dish or dipping sauce idea to go with this?