Boil a pot of salted water. Once boiling, drop in your lobster tails and cook for about 8-10 minutes, or until the meat is opaque and tender. Remove and let them cool. Once cool, slice them lengthwise.

Pat your scallops dry with a paper towel and season with salt and pepper. Heat a tablespoon of olive oil and a tablespoon of butter in a large skillet over medium-high heat. Once the butter is foamy, gently place the scallops in the skillet. Sear for about 2-3 minutes on each side until golden brown and opaque. Remove and set aside.

In the same skillet, add the remaining butter, olive oil, and minced garlic. Cook for a minute until fragrant. Add the lobster tails, cut side down, and sear for about 2-4 minutes until golden and heated through.

Squeeze fresh lemon juice over everything and serve the lobster alongside the scallops, garnished with chopped parsley.