Instructions
- Prepare the garlic butter: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to let it brown.
- Cook the lobster: Place the lobster tails, shell-side down, into the skillet. Spoon the garlic butter over the meat as it cooks. Cook for 5–6 minutes, or until the lobster meat is opaque and firm to the touch. Remove from skillet and set aside.
- Sear the scallops: In the same skillet, add the sea scallops in a single layer. Sear undisturbed for 2–3 minutes per side until they develop a golden crust and are just opaque in the center. Do not overcrowd the pan—work in batches if necessary.
- Finish with flavor: Drizzle the lemon juice over the scallops and lobster. Season everything with salt and pepper to taste, and sprinkle with fresh parsley.
- Serve: Plate the lobster and scallops immediately. Serve hot, garnished with lemon wedges for squeezing over the top.
Tips:
- Make sure scallops are thoroughly dried before searing to achieve a crisp, golden crust.
- Use clarified butter for higher heat cooking, or mix butter with a splash of olive oil to reduce browning.
- This dish pairs beautifully with mashed potatoes, garlic rice, or sautéed greens.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
