Description
A decadent seafood dish featuring tender lobster tails and seared scallops in a rich garlic butter sauce, finished with a squeeze of lemon and fresh parsley.
Ingredients
- 2 lobster tails (about 6 ounces each)
- 1 pound sea scallops
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 cup dry white wine (or chicken broth)
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prepare the lobster tails: Using kitchen shears, cut along the top of each lobster tail, then open the shell slightly. Remove the vein if present. Pat dry with paper towels.
- Season scallops: Pat scallops dry with paper towels, then season both sides with salt and pepper.
- Cook lobster: In a large skillet over medium-high heat, add olive oil and 2 tablespoons butter. Place lobster tails flesh-side down and cook for 3-4 minutes until golden. Flip and cook another 2 minutes. Transfer to a plate (they will finish cooking later).
- Sear scallops: In the same skillet, add remaining butter. Place scallops in a single layer and cook for 2 minutes on each side until golden and cooked through. Transfer to the plate with lobster.
- Make garlic butter: Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant. Pour in wine and lemon juice, scraping up any browned bits from the pan. Let simmer for 1 minute.
- Combine and serve: Return lobster and scallops to the skillet, spooning the garlic butter sauce over them. Cook for 1-2 minutes until heated through. Garnish with fresh parsley and serve immediately.
Notes
You can customize the seasonings to taste. For a spicier kick, add a pinch of red pepper flakes with the garlic. Serve with crusty bread or over pasta to soak up the garlic butter sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: American