Ohhh that’s a luxury night in combo 🦞✨
Lobster tail + scallops is simple but very “wow” if you don’t overthink it.
Lobster Tail & Scallops (restaurant-style, easy)
Ingredients
- Lobster tails
- Sea scallops (patted very dry)
- Butter
- Olive oil
- Garlic (1–2 cloves, minced)
- Lemon
- Salt & freshly cracked pepper
- Optional but elite:
- Paprika or Old Bay
- Fresh parsley
- White wine
How to Cook Them
Lobster Tail (broiled or pan-finished)
- Prep
Cut shell down the top, loosen meat, lift it over the shell. - Season
Brush with melted butter, salt, pepper, paprika/Old Bay. - Cook
- Broil: 5–8 minutes (meat opaque, internal ~140°F)
- OR Pan + oven: Sear 2 min, finish in oven
- Finish
Squeeze lemon, spoon more butter over top.
Scallops (golden crust is the goal)
- Dry them
Pat completely dry. Moisture = no sear. - Season
Salt & pepper only (add more later). - Sear
Hot pan + oil. Don’t move them.- 2–3 min per side until deep golden.
- Butter baste
Add butter + garlic last 30 seconds. Quick lemon squeeze.
Serve With
- Creamy linguine or garlic butter pasta
- Risotto
- Asparagus or green beans
- Simple side salad
Pro Tips
- Scallops go in last—they cook fast.
- If it smells fishy, it’s not fresh.
- Less seasoning = more seafood flavor.
If you want, I can help you plate this like a steakhouse, pair it with a sauce (lemon beurre blanc 👀), or time everything so it hits the table hot at once.
