Garlic Butter Lobster Tails & Seared Scallops

Here’s a luxurious, restaurant-quality recipe for Garlic Butter Lobster Tails & Seared Scallops — succulent lobster tails brushed with garlic butter paired with perfectly seared scallops, all bursting with rich, buttery, and garlicky flavor.

🦞🦪 Garlic Butter Lobster Tails & Seared Scallops

Ingredients:

For the Lobster Tails:

• 2 lobster tails (4–6 oz each)

• 4 tbsp unsalted butter, melted

• 3 cloves garlic, minced

• 1 tbsp fresh lemon juice

• 1 tsp paprika

• Salt & pepper, to taste

• Fresh parsley, chopped (for garnish)

For the Seared Scallops:

• 8–12 large sea scallops (about 1 lb)

• Salt & pepper, to taste

• 2 tbsp olive oil or butter

• 1 tbsp unsalted butter (for finishing)

• 1 clove garlic, minced

• Fresh lemon juice (optional)

Instructions:

1. Prepare the Lobster Tails:

• Preheat your oven to 425°F (220°C).

• Using kitchen scissors, carefully cut down the top shell of each lobster tail, stopping just before the tail fin. Gently pry open the shell and lift the lobster meat, resting it on top of the shell.

• In a small bowl, mix melted butter, minced garlic, lemon juice, paprika, salt, and pepper.

• Brush the lobster meat generously with the garlic butter mixture.

2. Bake the Lobster Tails:

• Place the prepared lobster tails on a baking sheet.

• Bake for 12–15 minutes, or until lobster meat is opaque and cooked through. Baste once or twice with leftover garlic butter during cooking for extra flavor.

3. Prepare and Sear the Scallops:

• While lobster bakes, pat scallops dry with paper towels (very important for good sear).

• Season scallops with salt and pepper.

• Heat olive oil (or butter) in a large skillet over medium-high heat until hot but not smoking.

• Add scallops to the pan without crowding. Sear for about 2 minutes on each side until golden brown and just cooked through.

• During the last minute, add butter and garlic to the pan and spoon the melted garlic butter over the scallops. Add a squeeze of lemon juice if you like.

4. Serve:

• Plate lobster tails and scallops, drizzle with any remaining garlic butter, and garnish with fresh parsley and lemon wedges.

Serving Suggestions:

• Serve with garlic mashed potatoes, steamed asparagus, or a light arugula salad.

• A chilled glass of dry white wine like Chardonnay or Sauvignon Blanc pairs beautifully.

Tips:

• Don’t overcook scallops — they cook very quickly and get rubbery if left too long.

• For a smokier flavor, finish lobster tails on a hot grill for a couple minutes after baking