Ingredients
- 2 lobster tails, split in half
- 8 large sea scallops, patted dry
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp olive oil
- Juice of ½ lemon
- 2 tbsp fresh parsley, chopped
- Salt & black pepper, to taste
- Red pepper flakes (optional, for heat)
Instructions
- Heat olive oil and 2 tbsp butter in a skillet over medium-high heat.
- Season scallops lightly with salt and pepper. Sear scallops for 2–3 minutes on each side until golden brown. Remove and set aside.
- Add lobster tails to the skillet, flesh side down, and cook for 3–4 minutes until the meat is opaque and shells turn bright red. Flip and cook for another 2 minutes.
- Add remaining butter, garlic, and lemon juice to the skillet. Stir until butter is melted and fragrant.
- Return scallops to the pan, spoon garlic butter over lobster and scallops, and let them heat together for 1–2 minutes.
- Sprinkle with parsley and a pinch of red pepper flakes if desired.
- Serve immediately with crusty bread or over pasta/rice.
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