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Seared Scallops and Lobster

A stunning recipe that combines seared scallops and tender lobster in a creamy sauce, perfect for special occasions or treating yourself.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh scallops About 12 large scallops.
  • 1 tail lobster, shelled and cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 tablespoon lemon juice
  • Fresh herbs (like parsley or chives) for garnish
  • Salt and pepper to taste

Method
 

Preparation
  1. Pat the scallops dry with paper towels and season with salt and pepper. Chop the lobster tail into bite-sized pieces and set aside.
Cooking
  1. In a large skillet over medium-high heat, add olive oil. Once shimmering, carefully add the scallops, being careful not to overcrowd the pan. Sear for 2-3 minutes until golden, then flip and cook for another 1-2 minutes until just opaque. Remove from pan and keep warm.
  2. In the same skillet, add butter and let melt. Add minced garlic and cook until fragrant (about 30 seconds). Toss in the lobster pieces and cook until pink (about 2-3 minutes).
  3. Pour in heavy cream and lemon juice, stirring gently. Let simmer for a couple of minutes to thicken slightly.
  4. Return the seared scallops to the pan, gently mixing with the lobster and sauce. Warm through for 1-2 minutes and serve immediately, garnished with fresh herbs.

Notes

For best results, ensure scallops are dry before cooking. If fresh lobster is unavailable, frozen lobster meat can be used—just thaw it overnight in the fridge. A crisp white wine or light Chardonnay pairs beautifully with this dish.