Ingredients
2 lobster tails, split in half lengthwise
8–10 large sea scallops, patted completely dry
4 tbsp unsalted butter
4 cloves garlic, minced
Juice of 1 lemon
Zest of ½ lemon (optional but amazing)
Salt & pepper, to taste
Fresh chopped parsley (for garnish)
🥣 Directions
Step 1: Prep the Seafood
Using kitchen shears, cut down the top center of the lobster tail shells lengthwise and split them open (you can loosen the meat and pull it slightly upward so it sits on top of the shell). Pat both the lobster meat and the scallops completely dry with paper towels. Season both generously with salt and pepper.
Step 2: Sear the Scallops
Heat a large skillet (cast iron works best) over medium-high heat and add 1 tablespoon of olive oil or a tiny bit of the butter. Once the pan is smoking hot, add the scallops. Sear them without moving them for 2 minutes until a deep golden crust forms. Flip and sear the other side for another 1 to 2 minutes. Remove them from the pan and set aside on a plate.
Step 3: Cook the Lobster
Turn the pan down to medium heat. Melt the 4 tablespoons of unsalted butter in the skillet. Place the lobster tails in the pan, meat-side down first. Cook for 2 to 3 minutes until the shell starts turning red. Flip them over so they are shell-side down.
Step 4: Make the Garlic Butter Sauce
Add the minced garlic directly into the bubbling butter around the lobster. Sauté for about 1 minute until fragrant, making sure the garlic doesn’t burn. Spoon the hot garlic butter continuously over the top of the lobster meat.
Step 5: Combine and Finish
Pour in the lemon juice and optional lemon zest. Return the seared scallops back into the pan for 30 seconds just to warm them through and coat them in the sauce.
Step 6: Serve
Garnish generously with fresh chopped parsley. Pour the remaining garlic butter sauce from the pan right over the seafood and serve immediately with lemon wedges!