Garlic Butter Lobster & Seared Scallops 

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Ingredients (serves 2–3)

Seafood

  • 2 lobster tails (4–6 oz / 115–170 g each), thawed if frozen
  • 10–12 large sea scallops (dry-packed is best)

Garlic butter sauce

  • 6 tbsp unsalted butter
  • 4–6 garlic cloves, minced
  • 2 tbsp lemon juice (plus lemon wedges to serve)
  • 1 tbsp chopped parsley
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp paprika (optional, nice color)
  • Pinch chili flakes (optional)

For searing

  • 1–2 tbsp olive oil (or avocado oil)

Step-by-step Instructions

1) Prep the lobster tails

  1. Preheat oven broiler (grill) HIGH (or oven 220°C / 425°F).
  2. Using kitchen scissors, cut the top shell down the middle to the tail fin.
  3. Gently loosen the meat and pull it up to sit on top of the shell (“piggyback” style).
  4. Pat dry. Season with salt, pepper, paprika.

Broil method (closest to the photo):

  • Place on a tray. Brush with a little melted butter.
  • Broil 6–10 minutes (depends on size), until opaque and internal temp is about 60°C / 140°F.

Oven bake option:

  • Bake 10–12 minutes at 220°C / 425°F.

Don’t overcook lobster—once it’s opaque, stop.

2) Prep the scallops (this is the secret to a perfect sear)

  1. Pat scallops very dry with paper towels.
  2. Remove the small side muscle if attached.
  3. Season with salt + pepper right before cooking.

3) Make garlic butter sauce

  1. In a small pan on low heat, melt butter.
  2. Add garlic and cook 30–60 seconds until fragrant (don’t brown it).
  3. Turn off heat. Stir in lemon juice + parsley + (chili flakes if using).
  4. Keep warm.

4) Sear scallops (golden crust!)

  1. Heat a heavy skillet (cast iron works great) on high until very hot.
  2. Add oil.
  3. Place scallops spaced apart—don’t overcrowd.
  4. Sear 1.5–2 minutes on the first side without moving.
  5. Flip and cook 1–1.5 minutes more.
  6. Remove immediately (scallops go rubbery if overcooked).

Perfect scallop inside: opaque edges with a slightly tender center.

5) Serve

  • Plate lobster and scallops.
  • Spoon warm garlic butter sauce over everything.
  • Finish with extra parsley + lemon wedges.

Cooking times (quick guide)

  • Lobster tail (4–6 oz): 6–10 min broil
  • Scallops: 2–3.5 min total searing time

Pro tips (to make it look like the photo)

  • Use dry-packed scallops (they sear better; wet scallops release water).
  • Pat scallops extremely dry.
  • Pan must be very hot.
  • Garlic butter: cook garlic briefly so it stays sweet, not bitter.

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