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Butter-Basted Lobster Tail & Seared Scallops Recipe

Butter-Basted Lobster Tail & Seared Scallops

There’s something truly magical about seafood that takes us back to cherished memories of family gatherings and special occasions. Imagine the aroma of buttery lobster tails and succulent scallops filling your kitchen, inviting everyone to the table. This Butter-Basted Lobster Tail & Seared Scallops recipe is not only a delightful treat but also incredibly easy and quick to prepare.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Dinner, Main Course
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Lobster and Scallops
  • 2 lobster tails lobster tails Fresh or frozen
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 tbsp fresh lemon juice
For seasoning
  • Salt and pepper
  • 8 scallops scallops Sweet and tender
For garnish
  • Fresh parsley, chopped
  • Lemon wedges

Equipment

  • Oven
  • Small saucepan
  • baking sheet
  • Large Skillet
  • Kitchen Shears

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C). This will ensure that your lobster tails cook evenly.
  2. Step 2: Using kitchen shears, carefully cut the top of the lobster tails lengthwise. Gently pull the meat out and rest it on top of the shell.
  3. Step 3: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and sauté it for 1-2 minutes until it's fragrant. Stir in the lemon juice, salt, and pepper.
  4. Step 4: Brush the lobster tails with the garlic butter mixture. Place them on a baking sheet and bake for 12-15 minutes or until the meat is opaque and cooked through.
  5. Step 5: While the lobster is baking, season the scallops with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of butter over medium-high heat.
  6. Step 6: Once the butter is hot, add the scallops to the skillet. Sear them for 2-3 minutes on each side until they are golden brown and cooked through.
  7. Step 7: Remove the lobster and scallops from the heat. Plate the lobster tails alongside the seared scallops.
  8. Step 8: Drizzle any remaining garlic butter over the lobster and scallops. Garnish with chopped parsley and serve with lemon wedges.

Notes

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet to avoid overcooking the seafood.