Garlic Butter Lobster Tail and Seared Scallops

Instructions

Step 1. Pat the lobster tails and scallops dry thoroughly with paper towels.

Step 2. Using kitchen shears, cut down the center of each lobster shell and gently lift the meat over the shell while keeping it attached at the base.

Step 3. Season the lobster tails with paprika, garlic powder, salt, and black pepper.

Step 4. Season the scallops with salt and black pepper.

Step 5. Heat olive oil in a large skillet over medium-high heat.

Step 6. Sear the scallops for 2 to 3 minutes per side until a deep golden crust forms. Remove and set aside.

Step 7. In the same skillet, add a tablespoon of butter and cook the lobster tails for 4 to 5 minutes per side, or until the meat is opaque and reaches an internal temperature of 140°F (60°C). Remove and set aside.

Step 8. Reduce the heat to medium and add the remaining butter to the skillet.

Step 9. Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 10. Add the lemon juice, lemon zest, paprika, and red pepper flakes, stirring to combine.

Step 11. Simmer the sauce for 1 minute, then stir in the chopped parsley.

Step 12. Return the scallops and lobster tails to the skillet and spoon the garlic butter sauce over the seafood.

Step 13. Cook for 1 additional minute to warm through.

Step 14. Transfer to a serving platter and garnish with lemon slices and fresh parsley.

Step 15. Serve immediately with extra garlic butter sauce spooned 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 any remaining garlic butter sauce in a separate container and refrigerate for up to 3 days.

Reheat gently in a skillet over low heat with a spoonful of the butter sauce to prevent the seafood from drying out.

Avoid microwaving for extended periods, as lobster and scallops can become tough and rubbery.

Freezing cooked lobster and scallops is not recommended, as their texture may deteriorate after thawing.