Ingredients:
- 2 lobster tails, split in half
- 200 g scallops, cleaned
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp chopped fresh parsley for garnish
Instructions:
- Prepare Lobster and Scallops:
- Split the lobster tails in half lengthwise.
- Pat scallops dry with a paper towel to remove excess moisture.
- Make Garlic Butter:
- Heat a large skillet over medium heat.
- Add butter and let it melt completely.
- Add minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
- Cook Lobster Tails:
- Place the lobster tails cut-side down in the skillet.
- Cook for 4–5 minutes, then flip and cook another 4–5 minutes until the meat is opaque and cooked through.
- Cook Scallops:
- Push lobster to the side and add scallops to the same skillet.
- Cook for 2–3 minutes on each side until golden brown and just cooked through.
- Finish and Season:
- Drizzle lemon juice over lobster and scallops.
- Season generously with salt and freshly ground black pepper.
- Stir gently to coat everything with garlic butter.
- Serve:
- Transfer lobster and scallops to a serving plate.
- Spoon extra garlic butter from the pan over the top.
- Garnish with chopped parsley.
Tips:
- Serve immediately for the best flavor and texture.
- Pair with steamed vegetables, rice, or crusty bread to soak up the garlic butter.
- Make sure scallops are dry before cooking to get a nice golden sear.
Crispy, buttery, garlicky, and absolutely indulgent—seafood perfection! 🦞🦪🧄
If you want, I can also make a one-pan version for even faster cooking. Do you want me to do that?
