GARLIC BUTTER LOBSTER & SCALLOPS,

Garlic Butter Lobster & Scallops (Full Recipe – No Pictures)

A rich, restaurant-quality seafood dish featuring tender lobster tails and golden-seared scallops finished in a silky garlic butter sauce. Perfect for special dinners.

🛒 Ingredients (Serves 2–3)

Seafood

• 2 lobster tails (4–6 oz each)

• 8–10 large sea scallops (dry-packed)

• Salt, to taste

• Freshly ground black pepper, to taste

• ½ tsp paprika (optional)

Garlic Butter Sauce

• 6 tbsp unsalted butter, divided

• 4 cloves garlic, minced

• 1 tbsp olive oil

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest (optional)

• 1 tbsp fresh parsley, chopped

• ¼ tsp red pepper flakes (optional)

• 2 tbsp dry white wine (optional but recommended)

🔪 Instructions

1. Prepare the Lobster

1. Using kitchen shears, cut down the top center of each lobster shell lengthwise.

2. Gently loosen the meat and pull it up to rest on top of the shell (keep attached at the base).

3. Pat dry and season with salt, pepper, and paprika.

2. Prepare the Scallops

1. Pat scallops very dry with paper towels.

2. Season both sides lightly with salt and pepper.

   Tip: Dry scallops are key to getting a golden crust.

3. Sear the Scallops

1. Heat olive oil in a large skillet over medium-high heat.

2. Once hot, add scallops without overcrowding.

3. Sear 2–3 minutes per side until golden brown.

4. Remove from pan and set aside.

Do not move scallops while they sear — this helps develop the crust.

4. Cook the Lobster

1. In the same pan, reduce heat to medium.

2. Add 2 tbsp butter.

3. Place lobster tails meat-side down and cook 2–3 minutes until lightly golden.

4. Flip, cover, and cook another 3–5 minutes until opaque and cooked through (internal temp 135–140°F / 57–60°C).

5. Remove and set aside with scallops.

5. Make the Garlic Butter Sauce

1. Lower heat to medium-low.

2. Add remaining butter to the pan.

3. Add minced garlic and sauté 30–60 seconds (do not brown).

4. Pour in white wine (if using) and let reduce 1–2 minutes.

5. Stir in lemon juice, zest, red pepper flakes, and parsley.

6. Return lobster and scallops to the pan.

7. Spoon sauce over seafood and cook together 1 minute to warm through.

🍽 Serving Suggestions

• Garlic mashed potatoes

• Creamy risotto

• Steamed asparagus or broccolini

• Crusty bread for dipping

👨‍🍳 Pro Tips

• Use dry-packed scallops, not wet-treated.

• Don’t overcook — scallops should be slightly translucent in the center.

• For extra richness, finish with a squeeze of fresh lemon right before serving.

• You can also broil the lobster (6–8 minutes) instead of pan-cooking.