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Garlic Butter Lobster and Seared Scallops Recipe

Garlic Butter Lobster & Seared Scallops

Imagine the warm, rich aroma of garlic butter wafting through your kitchen, instantly transporting you to a cozy seaside restaurant. This Garlic Butter Lobster & Seared Scallops dish is not just a meal; it's an experience that will make you feel like you are dining in luxury. And the best part? It's surprisingly easy to prepare!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

For the Garlic Butter Lobster
  • 2 pieces lobster tails Fresh or thawed
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
For the Seared Scallops
  • 8 large sea scallops pat dry
  • 2 tbsp olive oil
To Taste
  • Salt
  • Freshly ground black pepper
  • Fresh parsley, chopped
  • Lemon wedges

Equipment

  • Oven
  • Baking Dish
  • Skillet
  • Saucepan

Method
 

  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Prepare the lobster tails. Cut them lengthwise and remove any excess shell. Place them in a baking dish.
  3. Step 3: In a small saucepan, melt 2 tablespoons of butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
  4. Step 4: Pour the garlic butter over the lobster tails and season with salt and pepper. Bake for 15-20 minutes.
  5. Step 5: While the lobster is baking, heat the olive oil in a large skillet over medium-high heat. Pat the scallops dry and season with salt and pepper.
  6. Step 6: Add the scallops to the skillet in a single layer. Sear for 2-3 minutes on each side until golden brown.
  7. Step 7: Remove the scallops and add the remaining 2 tablespoons of butter to the skillet. Allow to melt, then combine with the scallops.
  8. Step 8: Serve the lobster topped with garlic butter, alongside the seared scallops. Garnish with parsley and lemon wedges.

Notes

If you have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat gently to maintain tenderness.