Here’s a luxurious Garlic Butter Lobster & Scallops recipe—succulent seafood cooked in a rich, buttery, garlicky sauce 🦞🥂
Garlic Butter Lobster & Scallops
Ingredients (serves 2–3)
- 1 lb lobster tails, split in half
- 8–10 large sea scallops, patted dry
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp paprika (optional)
- 1 tbsp fresh lemon juice
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare lobster and scallops
- Pat seafood dry with paper towels.
- Season lobster and scallops lightly with salt, pepper, and paprika.
2. Cook lobster
- In a large skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat.
- Place lobster tails cut-side down. Sear 2–3 minutes, then flip and cook another 2–3 minutes until opaque.
- Remove lobster and set aside.
3. Cook scallops
- In the same skillet, add remaining butter and garlic.
- Sear scallops 1.5–2 minutes per side until golden brown and cooked through.
- Remove scallops and set aside.
4. Make garlic butter sauce
- In the same skillet, add remaining butter and garlic, sauté 30 seconds, then stir in lemon juice.
- Return lobster and scallops to the pan and toss to coat.
5. Serve
- Plate lobster and scallops, drizzle with garlic butter sauce, and garnish with parsley.
- Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.
Tips
- Pat scallops completely dry for a golden sear.
- Avoid overcooking scallops—they cook quickly and should be opaque in the center.
- For extra flavor, add a splash of white wine to the garlic butter sauce.
Variations
- Spicy: Add a pinch of red pepper flakes to the garlic butter.
- Herb-forward: Add fresh thyme or tarragon to the sauce.
- Surf & turf: Serve alongside seared steak or filet mignon.
If you want, I can also give a baked garlic butter version or a one-pan skillet recipe that’s even faster.
