Indulge in Garlic Butter Lobster and Scallops
Ingredients
- 1 poundof lobster tail (approximately 2 medium-sized lobster tails)
- 1 poundof sea scallops (about 12-15 scallops)
- 4 tablespoonsof unsalted butter
- 4 clovesof garlic (minced)
- 1 tablespoonof lemon juice (freshly squeezed)
- 1 teaspoonof paprika
- —Salt and black pepper to taste
- —Fresh parsley (chopped, for garnish)
Instructions
- 1
Prep the Seafood: Begin by thawing the lobster tails and scallops if they were frozen. Pat dry with paper towels to ensure a good sear. To prepare the lobster, use kitchen shears to cut down the center of the lobster tails, exposing the meat. Remove any digestive tract if visible.
- 2
Heat the Butter: In a large skillet over medium heat, melt 4 tablespoons of unsalted butter. Allow it to bubble slightly but be careful not to let it brown, which can change the flavor profile.
- 3
Add Garlic: Once the butter is melted, add the minced garlic. Sauté for about 1-2 minutes until fragrant, ensuring it doesn’t burn.
- 4
Cook Scallops: Add the sea scallops to the skillet, seasoning with salt, black pepper, and paprika. Cook for about 2-3 minutes on each side, or until they are golden brown and opaque. Remove the scallops from the skillet and set aside.
- 5
Cook Lobster: In the same skillet, place the lobster tails, cut side down. Cook for about 5-6 minutes, then flip and add lemon juice. Cook for an additional 3-4 minutes until the lobster is opaque and cooked through.
- 6
Combine: Add the scallops back into the skillet, gently tossing them in the remaining garlic butter sauce. Cook for another minute to ensure everything is well combined.
- 7
Serve: Transfer the lobster and scallops to a serving platter, drizzling the garlic butter sauce over the top. Garnish with freshly chopped parsley.