Ingredients
- 2 lobster tails, split in half
- 8 large sea scallops, patted dry
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Prepare the seafood: Pat the lobster tails and scallops dry with paper towels. Season both sides with salt and pepper.
- Heat the pan: In a large skillet over medium-high heat, add olive oil and 2 tablespoons of butter.
- Sear the scallops: When the butter is melted and sizzling, add the scallops. Sear for 2–3 minutes per side, until golden brown. Remove and set aside.
- Cook the lobster: In the same skillet, add the lobster tails, flesh side down. Sear for about 3–4 minutes until they start to turn opaque. Flip them over.
- Add garlic butter: Add the remaining butter and minced garlic to the skillet. Spoon the melted garlic butter over the lobster tails as they finish cooking (about 3–4 more minutes, depending on size).
- Combine and finish: Return the scallops to the skillet, drizzle with fresh lemon juice, and spoon more garlic butter over them. Cook for another minute to heat through.
- Garnish and serve: Sprinkle with chopped parsley and serve immediately with extra lemon wedges.
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