Ohhh, now we’re talking luxury dinner vibes 🦞🦪🧈—rich, indulgent, and super quick if you do it right. Here’s a garlic butter lobster and scallops recipe that’s restaurant-level without the stress.
🧈 Garlic Butter Lobster & Scallops
Ingredients (serves 2–3)
- 2 lobster tails (or 1 lb lobster meat, pre-cooked)
- 8–10 large sea scallops, patted dry
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp lemon zest + 1–2 tbsp lemon juice
- Salt & pepper
- 1 tbsp olive oil
- Optional: chopped parsley for garnish
Instructions
- Prep lobster
- If raw, split tails lengthwise.
- Pat lobster and scallops dry—this ensures a golden sear.
- Sear scallops
- Heat skillet over medium-high, add olive oil.
- Sear scallops 1–2 min per side until golden crust forms. Remove & set aside.
- Cook lobster
- In same skillet, add 2 tbsp butter.
- Sear lobster flesh-side down 2–3 min, then flip 1–2 min.
- Make garlic butter sauce
- Reduce heat to medium.
- Add remaining butter + garlic, cook until fragrant (30 sec).
- Stir in lemon juice + zest, salt & pepper.
- Combine
- Return scallops to skillet, spoon sauce over lobster & scallops.
- Heat 1–2 min until everything is glossy and coated.
- Serve
- Sprinkle with parsley.
- Perfect with buttery mashed potatoes, garlic bread, or simple rice.
Pro Tips
- Don’t overcrowd the pan—sear in batches if needed.
- Patting scallops dry = golden crust. Wet scallops = steamed, no sear.
- Finish with lemon at the end, not before, for brightness.
- Optional: add a splash of white wine while making garlic butter for extra depth.
If you want, I can give a one-pan, ultra-decadent version with shrimp and pasta that’s basically a seafood feast in 20 minutes 😏.
Do you want me to do that?
