Instructions
Step 1: Pat the scallops dry with paper towels and season both sides with salt, pepper, and paprika. Let them sit at room temperature for 5 minutes.
Step 2: Cut lobster tails in half lengthwise and brush the meat with 1 tablespoon of olive oil. Season with salt and pepper.
Step 3: Heat a cast-iron skillet over medium-high heat. Place lobster tails flesh-side down and sear for 3-4 minutes until golden. Flip and cook for another 2-3 minutes. Transfer to a plate.
Step 4: In the same skillet, add remaining olive oil and heat until shimmering. Sear scallops for 2 minutes per side until a golden crust forms. Remove and set aside.
Step 5: Reduce heat to medium and add butter and minced garlic to the pan. Cook for 1-2 minutes, stirring constantly, until fragrant and butter is foaming.
Step 6: Add lemon juice and stir to combine. Return lobster and scallops to the pan, spooning the garlic butter over them. Cook for 1 minute to warm through.
Step 7: Plate the seafood and drizzle with remaining garlic butter sauce. Garnish with fresh parsley and red pepper flakes if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Seafood is best enjoyed fresh, so try to serve immediately after cooking.
To reheat, gently warm in a low skillet over medium-low heat with a splash of butter or white wine to prevent the seafood from drying out. Avoid using the microwave, as it can make the texture rubbery.
Freeze uncooked lobster and scallops separately for up to 3 months if you’re meal prepping. Thaw in the refrigerator before cooking.
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