Here’s a refined recipe for Lobster and Scallops — a luxurious, restaurant-style seafood dish with a buttery, garlicky sauce:
Lobster and Scallops with Garlic Butter Sauce
Serves: 2–4
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Ingredients
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2 lobster tails (about 6–8 oz each), split in half
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8 large sea scallops, patted dry
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3 tablespoons unsalted butter
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2 cloves garlic, minced
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1 tablespoon olive oil
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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1 tablespoon fresh lemon juice
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1 tablespoon chopped fresh parsley
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Optional: lemon wedges, for serving
Instructions
1. Prepare Lobster Tails
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Using kitchen shears, cut the top shell of the lobster tails lengthwise and gently pull the meat out to rest on top of the shell.
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Pat dry and season with salt, pepper, and paprika.
2. Sear Scallops
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Heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium-high heat.
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Add scallops and sear for 2–3 minutes per side until golden brown.
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Remove from skillet and set aside.
3. Cook Lobster Tails
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In the same skillet, add 1 tablespoon butter and a bit of olive oil.
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Place lobster tails meat-side down first for 2–3 minutes, then flip and cook for another 2–3 minutes until opaque and cooked through.
4. Make Garlic Butter Sauce
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Reduce heat to medium, add 1 tablespoon butter and garlic. Sauté for 1 minute until fragrant.
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Stir in lemon juice and parsley. Pour the sauce over lobster and scallops.
5. Serve
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Arrange lobster tails and scallops on a plate.
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Spoon garlic butter sauce over the seafood.
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Serve with lemon wedges and a side of vegetables, risotto, or crusty bread.
Tips
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Pat scallops completely dry to get a perfect sear.
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Avoid overcooking seafood; lobster should be opaque and scallops firm but tender.
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For extra richness, you can add a splash of white wine to the garlic butter sauce.
I can also provide a baked lobster and scallops in a creamy white wine sauce version if you want a more indulgent dish. Do you want that version?
