Butter-Glazed Lobster & Seared Scallops

Instructions

Step 1: Preheat oven to 425°F (220°C). Using kitchen shears, carefully cut the top shell of the lobster tails down the center to expose the meat. Gently lift the meat over the shell.

Step 2: Place lobster tails on a baking sheet. Melt 2 tablespoons of butter and mix with half the minced garlic and lemon juice. Brush over the lobster meat and season with salt and pepper.

Step 3: Bake the lobster tails for 10-12 minutes, or until opaque and cooked through. Do not overcook.

Step 4: While lobster is baking, heat olive oil in a skillet over high heat. Season scallops with salt and pepper.

Step 5: When the oil is shimmering, add the scallops to the pan. Sear without moving them for about 2-3 minutes until a golden crust forms. Flip and sear the other side for 1-2 minutes. Remove and set aside.

Step 6: Reduce heat to low. Add the remaining 2 tablespoons butter and the rest of the garlic to the skillet. Stir until fragrant, about 30 seconds.

Step 7: Plate the lobster tails and scallops. Drizzle with the warm garlic butter and garnish with chopped parsley. Serve immediately with lemon wedges if desired.

Storage Information

Best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a bit of butter to avoid overcooking. Not recommended for freezing, as seafood texture may change.