Seared Scallops and Lobster

Elevate your dinner with perfectly seared scallops and succulent lobster, drizzled with a zesty lemon-butter sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: American, Seafood

Calories: 600

Ingredients Method Notes

Ingredients

Seafood

1 lb fresh scallops Make sure they are dry-packed for the best sear.
1 lb lobster tails About 2-3 tails.

Cooking Essentials

4 tablespoons unsalted butter Melted, for brushing and making the sauce.
2 tablespoons olive oil For searing the scallops.
1 clove garlic Minced.
Juice of 1 lemon For the sauce.
to taste Salt and pepper To season.
for garnish Fresh parsley Optional, but adds a touch of class.

Method

Preparation

Preheat your oven to 425°F (220°C). Carefully slice the lobster tails in half lengthwise. Brush with melted butter and sprinkle with salt and pepper.

Searing Scallops

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, gently add the scallops, making sure not to overcrowd the pan. Sear for about 2-3 minutes on each side until golden brown and opaque.

Cooking Lobster

Arrange the lobster tails cut side up on a baking sheet. Drizzle with melted butter and bake for about 10-12 minutes, or until the meat is cooked through and slightly opaque.

Making Sauce

In the same skillet, lower the heat and add the minced garlic. Sauté for about 30 seconds until fragrant, then stir in the lemon juice and remaining butter. Whisk until combined.

Plating

On a large serving platter, lay out the scallops and lobster tails. Drizzle the lemon-butter sauce over the top and sprinkle with fresh parsley.

Notes

Feel free to add a pinch of paprika or cayenne for a spicy kick. Remember, the key to perfectly cooked scallops is a hot pan and not overcrowding them. Leftovers can last 2 days in an airtight container, but reheating scallops requires careful attention to maintain texture.