Garlic Butter Lobster & Scallops

Instructions

Step 1: Pat the lobster tails and scallops completely dry with paper towels to ensure proper browning.

Step 2: Season the lobster and scallops generously with salt and pepper on all sides.

Step 3: Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

Step 4: Add the lobster tails shell-side down and sear for 4-5 minutes until golden, then flip and cook for another 3-4 minutes until the meat is opaque. Remove and set aside.

Step 5: In the same skillet, sear the scallops for 2-3 minutes per side until they develop a golden crust. Transfer to a plate.

Step 6: Reduce heat to medium and add butter and minced garlic to the skillet, stirring constantly for 1-2 minutes until fragrant but not browned.

Step 7: Return the lobster and scallops to the pan, add lemon juice and red pepper flakes, and toss gently to coat in the garlic butter sauce.

Step 8: Plate immediately and garnish with fresh parsley and chives. Drizzle any remaining sauce over the top.

Storage and Reheating Tips

Store leftover lobster and scallops in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if possible to prevent the seafood from becoming soggy.

Reheat gently in a skillet over low heat with a splash of butter, about 3-4 minutes, just until warmed through. Avoid high heat, which can toughen the delicate seafood.

This dish is best enjoyed fresh, so plan accordingly. Leftover garlic butter sauce can be refrigerated for up to 5 days and used on vegetables or bread.