Instructions
Step 1: Pat the scallops completely dry with paper towels and season generously with salt, pepper, and paprika on both sides.
Step 2: Butterfly the lobster tails by cutting along the top shell lengthwise, then gently spread open and season with salt and pepper.
Step 3: Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat.
Step 4: Sear the scallops for 2-3 minutes per side until golden brown, then transfer to a plate and set aside.
Step 5: In the same skillet, place lobster tails flesh-side down and cook for 4-5 minutes until the meat is opaque.
Step 6: Flip the lobster tails and cook for another 2-3 minutes until the shells turn bright red.
Step 7: Add the remaining 4 tablespoons of butter and minced garlic to the skillet, stirring gently for 1-2 minutes until fragrant.
Step 8: Return the scallops to the skillet and toss gently in the garlic butter sauce for 30 seconds.
Step 9: Finish with fresh lemon juice, parsley, and red pepper flakes if desired.
Step 10: Plate the lobster tail and surround with seared scallops, drizzling everything with the garlic butter sauce.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. This dish is best enjoyed fresh, but can be gently reheated.
To reheat, place in a skillet over low heat with a splash of butter and warm through for 3-4 minutes without overcooking the delicate seafood.
For best results, serve immediately after cooking. The scallops and lobster are at their most tender when enjoyed right away.
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