Garlic Butter Lobster and Scallops
Ingredients:
- 2 lobster tails, halved lengthwise
- 8 large sea scallops
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges (for serving)
Instructions:
- Prepare the Lobster and Scallops:
- If the lobster tails are not already halved, use a sharp knife or kitchen scissors to cut them lengthwise. Carefully remove any veins or shell fragments.
- Pat the lobster tails and scallops dry with paper towels to ensure a nice sear.
- Cook the Lobster:
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil.
- Add the lobster tails, cut side down, and cook for about 3-4 minutes on each side until the meat is opaque and slightly golden brown.
- Remove the lobster from the pan and set it aside.
- Cook the Scallops:
- In the same skillet, add the scallops and cook for 2-3 minutes on each side until they are golden brown and opaque. Don’t overcrowd the pan, or they’ll steam instead of sear. Remove the scallops and set them aside with the lobster.
- Make the Garlic Butter Sauce:
- In the same skillet, reduce the heat to medium-low. Add the unsalted butter and let it melt.
- Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Stir in lemon juice, chopped parsley, and season with salt and pepper to taste.
- Combine and Serve:
- Return the lobster tails and scallops to the skillet, spooning the garlic butter sauce over the seafood. Let everything heat through for another 1-2 minutes.
- Transfer the lobster tails and scallops to a serving platter, drizzle with the remaining garlic butter sauce, and garnish with additional fresh parsley.
- Serve:
- Serve with lemon wedges on the side for a refreshing, zesty touch.
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