Garlic Butter Lobster & Seared Scallops

Description

This Garlic Butter Lobster & Seared Scallops recipe is an elegant seafood dinner that feels restaurant-worthy but comes together surprisingly easily at home. Tender lobster meat and golden-brown scallops are finished in a rich garlic butter sauce with fresh lemon and parsley. Serve it with roasted vegetables, rice, pasta, or crusty bread for a delicious special-occasion meal.

Ingredients

For the Seafood

• 2 lobster tails, about 5–6 oz each
• 1 lb (450 g) large sea scallops
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika

For the Garlic Butter Sauce

• 4 tbsp unsalted butter
• 5 cloves garlic, minced
• 1 tbsp fresh lemon juice
• ½ tsp lemon zest
• 1 tbsp chopped fresh parsley
• ¼ tsp red pepper flakes, optional
• 2 tbsp chicken or seafood broth
• Lemon wedges, for serving

Instructions

1. Prepare the lobster: Using kitchen shears, carefully cut through the top shell of each lobster tail. Gently loosen the meat and pull it slightly over the shell.
2. Season the seafood: Pat the scallops completely dry with paper towels. Season the lobster and scallops with salt, black pepper, and paprika.
3. Cook the lobster: Heat a large skillet over medium heat and add 1 tablespoon of butter. Place the lobster tails meat-side down and cook for 3–4 minutes. Turn them over and cook for another 3–5 minutes, or until the meat is opaque and cooked through. Transfer to a plate.
4. Sear the scallops: Add olive oil to the same skillet and increase the heat to medium-high. Place the scallops in a single layer without crowding the pan. Sear for about 2–3 minutes per side until deeply golden and cooked through. Remove and set aside.
5. Make the garlic butter: Reduce the heat to medium-low. Add the remaining butter and minced garlic. Cook for about 30–60 seconds, just until fragrant.
6. Finish the sauce: Stir in lemon juice, lemon zest, broth, parsley, and red pepper flakes if using. Simmer for 1–2 minutes.
7. Combine and serve: Return the lobster and scallops to the skillet and spoon the garlic butter sauce over the seafood. Garnish with fresh parsley and serve immediately with lemon wedges.

💡 Recipe Tips

• Pat scallops very dry before searing. Moisture prevents that beautiful golden crust from forming.
• Use large sea scallops for the best texture.
• Avoid overcrowding the skillet; cook the scallops in batches if necessary.
• Fresh garlic and lemon make the butter sauce especially flavorful.
• For extra richness, add a splash of dry white wine to the sauce before adding the broth.

❓ Q&A

How do I know when scallops are done?
They should have a golden-brown crust and be opaque on the inside. Avoid overcooking because scallops can quickly become rubbery.

Can I use frozen lobster tails?
Yes. Thaw them completely in the refrigerator before cooking and pat them dry.

What can I serve with lobster and scallops?
Try garlic mashed potatoes, asparagus, roasted vegetables, rice, pasta, or a fresh green salad.

Can I make the garlic butter sauce ahead of time?
Yes. Prepare the sauce separately and refrigerate it for up to 2 days. Reheat gently before serving.

How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently to avoid overcooking the seafood.