Ohhh, now we’re talking luxury dinner at home! 🦞🧈
This Garlic Butter Lobster & Scallops recipe is rich, buttery, garlicky, and absolutely restaurant-worthy — yet simple enough to make in one pan in under 30 minutes.
🦞 Garlic Butter Lobster & Scallops
Ingredients
Seafood:
- 2 lobster tails (4–6 oz each), split lengthwise
- ½ lb (225 g) sea scallops, cleaned and patted dry
- Salt & pepper, to taste
- 1 tbsp olive oil
Garlic Butter Sauce:
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- ½ lemon, juiced (plus extra wedges for serving)
- ¼ cup white wine or chicken broth (optional — adds depth)
- 1 tbsp fresh parsley, chopped
- Pinch of red pepper flakes (optional, for a little heat)
Instructions
🔪 1. Prep the Seafood
- Pat lobster tails and scallops dry with paper towels (this helps them sear properly).
- Lightly season both with salt and pepper.
🍳 2. Sear the Scallops
- Heat olive oil in a large skillet over medium-high heat.
- When hot, add scallops — don’t overcrowd.
- Sear for 1½–2 minutes per side, until golden and opaque.
- Remove and set aside on a plate.
🦞 3. Cook the Lobster
- In the same pan, reduce heat to medium and add 2 tbsp butter.
- Place lobster tails cut-side down and sear for 2 minutes to get a little color.
- Flip tails, add 1–2 tbsp water, cover with a lid, and steam for another 3–4 minutes, until opaque and cooked through.
- Remove lobsters and keep warm.
🧈 4. Make the Garlic Butter Sauce
- In the same skillet, melt remaining 2 tbsp butter.
- Add garlic, and sauté for about 30 seconds, until fragrant.
- Pour in white wine (or broth) and lemon juice, scraping up any browned bits.
- Let it simmer for 1–2 minutes, then stir in parsley and optional red pepper flakes.
🍋 5. Combine & Serve
- Return lobster tails and scallops to the skillet and spoon the garlic butter sauce over the top.
- Garnish with extra parsley and serve immediately with lemon wedges.
🍽️ Serving Suggestions
Serve with:
- Garlic mashed potatoes or buttered rice
- Grilled asparagus, broccolini, or a green salad
- A crusty baguette — perfect for soaking up the garlic butter
💡 Tips
- Make sure scallops are completely dry before searing to get that golden crust.
- Don’t overcook seafood — both scallops and lobster should be just opaque and tender.
- For an extra rich flavor, stir in a splash of heavy cream to the sauce at the end.
Would you like me to give you a creamy garlic butter version — like a luxurious seafood skillet with a rich sauce for serving over pasta or risotto?
