Garlic Butter Lobster & Scallops

Instructions

Step 1: Pat the lobster tails dry and use kitchen shears to cut through the top shell lengthwise. Gently pull the meat up slightly without separating it completely from the shell.

Step 2: Pat the scallops dry with paper towels and season both sides with salt and pepper. Dry scallops are essential for getting that beautiful golden crust.

Step 3: Heat olive oil in a large skillet over medium-high heat. Once shimmering, sear the scallops for 2-3 minutes per side until golden brown. Transfer to a plate and set aside.

Step 4: In the same skillet, reduce heat to medium. Add 2 tablespoons of butter and arrange the lobster tails skin side down. Cook for 6-7 minutes until the meat is opaque.

Step 5: Push the lobster tails to the side of the skillet. Add the remaining 4 tablespoons of butter and minced garlic to the empty space. Cook for 1-2 minutes until fragrant.

Step 6: Return the scallops to the skillet. Drizzle everything with white wine if using, and sprinkle with red pepper flakes. Toss gently to coat in the garlic butter sauce.

Step 7: Cook for another 2-3 minutes until everything is heated through and coated in the silky butter sauce. Taste and adjust seasoning as needed.

Step 8: Transfer to a serving plate, 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. Seafood is best enjoyed fresh, so plan to eat within a day for the best texture and flavor.

To reheat, gently warm the seafood in a skillet over low heat with a splash of butter or white wine. This prevents the delicate meat from becoming tough. Avoid the microwave, as it will dry out the lobster and scallops.

This dish does not freeze well due to the texture of the scallops and lobster meat, so enjoy it right away or within a day for optimal results.