Savory Garlic Butter Lobster & Scallops

This buttery seafood duo transforms basic home cooking into fine dining instantly. When tender lobster meets silky scallops in a rich garlic-infused butter bath, you'll create something that feels fancy but comes together with surprising ease.

I whipped this up when our restaurant booking got canceled on our anniversary. What started as plan B has turned into our yearly tradition, and now we actually look forward to staying home instead of going out!

Ingredients

• Lobster tails: These jewels of the sea give you sweet, firm bites that soak up all that butter goodness
• Sea scallops: They add a softer texture and brown up beautifully when handled right
• Unsalted butter: Forms the silky backbone of your sauce and lets you add salt to taste
• Fresh garlic: Chop it small so its flavor spreads everywhere in the sauce
• Fresh parsley: Brings a pop of green and fresh taste that cuts the richness
• Lemon juice: Adds that zingy kick needed to balance all that butter
• Salt and pepper: These basics make everything else taste more like itself
• Lemon wedges: For squeezing at the table and making your plate look pretty

Step-by-Step Instructions

Get Your Seafood Ready:

Thaw your lobster and scallops overnight in the fridge if they're frozen. Give them a quick wash under cold water before cooking. Then grab some paper towels and dry everything completely—this is super important for getting that nice brown color, especially on your scallops.

Make Your Flavor Base:

Slowly melt the butter in a big pan over medium heat. Don't rush this part or let it turn brown. Once it's melted and bubbling, throw in your chopped garlic and turn the heat down a bit. Cook it for just a minute until it smells amazing, but stop before it gets any color or it'll taste bitter.

Start With The Lobster:

Put your lobster tails in the pan cut-side down so they can soak up that garlicky goodness right away. Let them cook about 4 minutes until the edges start looking white, then flip them over. You'll notice the shells turning a pretty red color as they cook.

Throw In The Scallops:

Now find spaces between the lobster tails to add your scallops. Make sure they aren't crowded and each one touches the hot pan. Sprinkle everything with salt and pepper—don't be shy, good seasoning brings out their natural sweetness.

Wrap It Up:

Squeeze lemon juice all over and toss on the chopped parsley. Keep cooking another 3-4 minutes, watching carefully. Your scallops should get golden underneath but stay slightly see-through in the middle. The lobster is done when it's white throughout but still juicy. Serve everything on warm plates right away, spooning extra sauce on top and adding lemon wedges on the side.

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You Must Know

The best part of making this dish is when the garlic hits the hot butter and the smell fills your kitchen. That moment always brings my partner wandering in, pretending they need something from the fridge but actually just checking out what's for dinner.

Selecting Quality Seafood

Getting this dish right starts with buying good seafood. Go for lobster tails that were frozen at sea unless you live near the coast. They should smell clean and ocean-like, never fishy or ammonia-scented. When buying scallops, always pick dry packed ones instead of wet packed, which have chemicals added and won't brown properly. Good quality seafood doesn't need much fuss to taste amazing, which is why this simple cooking method works so well.

Perfecting the Sear

That tasty brown crust on scallops happens because of something called the Maillard reaction that creates tons of flavor. To get it right, make sure your scallops are totally dry before cooking and your pan is hot enough. Don't move them around once they're in the pan—wait at least 2 minutes before peeking underneath. When they're ready to flip, they'll come off the pan easily. If you have to force them, they're not ready yet. It takes some practice but tastes amazing when you nail it.

Wine Pairing Suggestions

This fancy seafood dish needs the right wine to go with it. Try a buttery but not oaky Chardonnay that goes well with the sauce without taking over. Or grab a Sauvignon Blanc with its bright tartness that cuts through all that butter. For something extra special, go for champagne or prosecco—the bubbles clean your palate between bites. Whatever you pick, serve it nice and cold in proper glasses to make dinner feel extra special.

Make Ahead Options

While this tastes best right after cooking, you can get some stuff ready ahead of time. Clean and prep your lobster tails up to a day before and keep them covered in the fridge. You can also make the garlic butter earlier and just warm it up before cooking. Don't try to cook scallops ahead though—they get rubbery when reheated. Having everything measured and ready before you start cooking helps you focus on getting everything just right.

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Common Recipe Questions

→ How do I prepare lobster and scallops before cooking?

When using frozen seafood, let it thaw completely, then give it a good rinse with cold water and dry it off with paper towels. This step makes sure your seafood cooks just right.

→ What is the best way to cook scallops so they are not rubbery?

Use medium heat and cook them about 3-4 minutes on each side until they turn golden brown. Don't leave them cooking too long or they'll get tough.

→ Can I substitute ingredients like butter or parsley?

You can swap butter for olive oil and try cilantro or dill instead of parsley, but the dish won't taste quite the same as the original recipe.

→ What sides pair well with this seafood dish?

Try serving it with some oven-roasted veggies, fresh asparagus, a slice of crusty garlic bread, or a simple green salad.

→ How can I tell when the lobster is fully cooked?

Your lobster tails are done when they've changed to a white, opaque color. The meat should come away from the shell without much effort.