Here’s a decadent Garlic Butter Lobster and Scallops recipe—perfect for a restaurant-style seafood dinner at home.
Ingredients (serves 2–3)
- 1 lb lobster tails (about 2 tails), split in half lengthwise
- 8–10 large sea scallops, patted dry
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions
1. Prepare the seafood:
- Pat lobster tails and scallops dry with paper towels.
- Season both with salt and pepper.
2. Cook the lobster:
- Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat.
- Place lobster cut-side down and sear 2–3 minutes.
- Flip, add 1 tablespoon butter and garlic, and cook another 2–3 minutes until lobster is opaque.
- Remove lobster and set aside.
3. Cook the scallops:
- In the same skillet, add remaining butter.
- Sear scallops 2–3 minutes per side until golden brown and cooked through. Avoid overcooking.
4. Make the garlic butter sauce:
- Use the same skillet with pan juices.
- Add remaining garlic and a splash of butter. Cook 30 seconds until fragrant.
- Stir in lemon juice. Pour over lobster and scallops.
5. Serve:
- Plate lobster and scallops, drizzle with garlic butter sauce.
- Garnish with chopped parsley and serve with lemon wedges.
💡 Tips:
- Use dry scallops rather than wet-packed for a better sear.
- Serve with garlic mashed potatoes, rice, or steamed vegetables.
- Add a splash of white wine to the garlic butter sauce for extra flavor.
I can also give you a one-pan sheet pan version that cooks lobster and scallops together for even easier cleanup.
