Instructions
Step 1: Pat the scallops completely dry with paper towels and season generously with salt and pepper on both sides.
Step 2: Split the lobster tails in half lengthwise using a sharp knife, keeping the shell intact for presentation.
Step 3: In a small saucepan, melt 4 tablespoons of butter over medium heat and add the minced garlic, cooking for about 1 minute until fragrant.
Step 4: Stir in the lemon juice and Dijon mustard, then brush this garlic butter mixture generously over the lobster tail meat.
Step 5: Heat a cast iron or heavy-bottomed skillet over high heat until very hot, then add the olive oil and remaining 2 tablespoons of butter.
Step 6: Once the butter is foaming, carefully place the scallops in the skillet and sear for 2-3 minutes without moving them until a golden crust forms.
Step 7: Flip the scallops and sear the other side for another 2 minutes, then transfer to a plate.
Step 8: Place the lobster tails skin-side down on a baking sheet and broil for 8-10 minutes until the flesh is opaque and cooked through.
Step 9: Arrange the scallops and lobster tails on a serving plate with the lemon butter sauce, garnish with fresh parsley, and serve immediately with lemon wedges.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Since this dish is best enjoyed fresh, it’s ideal to serve immediately rather than make ahead.
To reheat, place the lobster and scallops on a baking sheet, cover loosely with foil, and warm in a 300-degree oven for about 10 minutes until heated through. Avoid the microwave, which can make the seafood tough and rubbery.
For the best texture, enjoy these beautiful pieces while they’re warm and the butter is still glossy. The presentation is truly part of the dining experience.
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