Garlic Butter Lobster & Scallops

Instructions

Step 1: Prepare the lobster tails by patting them dry and butterflying them lengthwise. Cut them into manageable pieces if desired.

Step 2: Pat the scallops dry thoroughly with paper towels. Moisture is the enemy of a good sear.

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

Step 4: Season the scallops generously with salt and pepper. Sear them for 2-3 minutes per side until golden brown. Transfer to a plate.

Step 5: In the same skillet, melt 2 tablespoons of butter. Add lobster tails and cook for 5-6 minutes, turning occasionally.

Step 6: Reduce heat to medium. Add minced garlic and cook for 1 minute until fragrant.

Step 7: Stir in remaining butter, white wine, lemon juice, and Dijon mustard. Let it simmer for 2 minutes.

Step 8: Return scallops to the skillet and gently toss everything together. Cook for another 1-2 minutes to warm through.

Step 9: Taste and adjust seasoning with salt, pepper, and red pepper flakes.

Step 10: Transfer to a serving platter and garnish with fresh parsley, chives, and lemon zest. Serve immediately.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days. Since seafood is best enjoyed fresh, try to enjoy this dish the same day you prepare it.

To reheat, gently warm in a skillet over low heat with a splash of white wine or butter to restore moisture. Avoid high heat, which can toughen the seafood.

This dish is not recommended for freezing, as the delicate texture of scallops and lobster doesn’t hold up well to freezing and thawing.