Garlic Butter Lobster & Scallops
Ingredients:
2 lobster tails, halved lengthwise
8 large sea scallops, patted dry
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
Salt and black pepper, to taste
Lemon wedges, for serving
Instructions:
1. Prepare the Seafood:
If the lobster tails are not pre-cut, use kitchen shears to cut through the top shell lengthwise, then gently pull the meat out while keeping it attached to the base.
Pat both the lobster and scallops dry with paper towels—this ensures a perfect sear.
2. Sear the Lobster:
Heat 1 tablespoon olive oil in a large skillet over medium heat.
Place the lobster tails, cut side down, and cook for 3–4 minutes until the shell turns bright red and the meat starts to turn opaque.
Flip and cook for another 3–4 minutes, basting occasionally with pan juices. Remove and set aside.
3. Sear the Scallops:
In the same skillet, add the scallops, ensuring they’re not crowded.
Sear for 2–3 minutes per side until golden brown with a crisp crust. Remove and set aside with the lobster.
4. Prepare the Garlic Butter Sauce:
Reduce heat to medium-low and melt 4 tablespoons of butter in the same skillet.
Stir in minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Add lemon juice, chopped parsley, and season with salt and pepper to taste.
5. Finish & Serve:
Return the lobster tails and scallops to the skillet, spooning the warm garlic butter over them. Let them heat through for 1–2 minutes.
Transfer to a serving platter, drizzle with the remaining butter sauce, and garnish with fresh parsley.
Serve immediately with lemon wedges.
Enjoy your decadent seafood feast!
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This version keeps the recipe simple yet enhances clarity, flow, and presentation. Let me know if you’d like any further tweaks!