When it comes to indulgent seafood dinners, few dishes evoke luxury and decadence quite like Butter-Seared Scallops & Lobster Tail. This stunning surf-style entrée brings together two of the ocean’s most sought-after delicacies: tender, caramelized scallops and succulent lobster tail, both kissed with golden butter and aromatics. Perfect for a romantic dinner, a celebratory meal, or even a lavish weekend treat, this dish is all about flavor, texture, and presentation. Each bite is a blend of rich, buttery bliss and naturally sweet seafood, enhanced with subtle herbs and citrus to elevate its elegance.
Whether you’re new to cooking scallops and lobster or a seasoned home chef, this guide will walk you through everything from selecting the best seafood to mastering the perfect sear and building a balanced plate. Let’s dive into the details of how to prepare this restaurant-quality dish right in your own kitchen.
Ingredients Needed for Butter-Seared Scallops & Lobster Tail
For the Scallops:
• 1 lb large sea scallops (about 10–12 pieces)
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 teaspoon fresh lemon juice
• Optional: fresh thyme or parsley for garnish
For the Lobster Tails:
• 2 lobster tails (5–6 oz each)
• 3 tablespoons unsalted butter, melted
• 1 garlic clove, finely minced
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Lemon wedges, for serving
Optional Sides (for plating):
• Asparagus, roasted or steamed
• Mashed potatoes or buttery rice
• Microgreens or watercress
Step-by-Step Instructions to Make Butter-Seared Scallops & Lobster Tail
Step 1: Prepare the Lobster Tails
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Using kitchen shears, cut down the top of the lobster shell lengthwise to the tail fan. Gently lift the meat out of the shell and rest it on top for a beautiful presentation.
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In a small bowl, combine melted butter, garlic, lemon juice, smoked paprika, salt, and pepper. Brush this mixture generously over the exposed lobster meat. Preheat your oven to 425°F (220°C).
Step 2: Cook the Lobster Tails
-
Place the prepared lobster tails on a baking tray and roast in the oven for 10–12 minutes, or until the meat is opaque and slightly browned. Baste once halfway through with remaining butter mixture.
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Once done, remove from the oven and keep warm. Optional: finish with a quick broil for 1–2 minutes to give the top a golden finish.
Step 3: Sear the Scallops
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Pat the scallops dry with paper towels—this step is crucial to achieving a good sear. Season both sides with salt and pepper.
-
Heat olive oil in a cast-iron or stainless steel skillet over medium-high heat. Once the oil is shimmering, place scallops in the pan in a single layer (do not overcrowd). Sear for about 1.5 to 2 minutes per side without moving them to form a golden-brown crust.
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Add butter and minced garlic to the pan during the last 30 seconds. Spoon the melted butter over the scallops while finishing the cook. A splash of lemon juice will brighten the flavor just before removing them from the heat.
Variations
• Herb-Crusted Scallops – Add a sprinkle of finely chopped rosemary and thyme to the scallops before searing.
• Spicy Cajun Style – Rub the lobster tails and scallops with Cajun seasoning for a smoky-spicy twist.
• Garlic Cream Sauce – Serve with a garlic-parmesan cream sauce for added indulgence.
• Grilled Option – Try grilling the lobster tail for a smoky, charred flavor that pairs beautifully with fresh lemon zest.
Cooking Note
• Do not overcook the scallops—over-searing can turn them rubbery instead of tender.
• The lobster is done when the meat turns opaque and the shell becomes bright red.
• Always pat scallops dry and let them come to room temperature before searing for best results.
Serving Suggestions
• Over a Bed of Mashed Potatoes – Serve both scallops and lobster tails atop creamy mashed potatoes with herb butter.
• With Roasted Asparagus or Broccolini – Light green veggies balance the richness of the dish beautifully.
• On a Decorative Seafood Platter – Serve with lemon wedges, fresh herbs, and a side of drawn butter for dipping.
Helpful Tips
• Choose “dry” scallops over “wet” ones—wet scallops have additives and don’t sear properly.
• Don’t overcrowd the skillet; work in batches if necessary to maintain high heat.
• Let the scallops rest for a minute before serving so the juices redistribute.
• If using frozen lobster tails, thaw them in the fridge overnight—not in warm water.
Prep Time:
15 minutes
Cooking Time:
20 minutes
Total Time:
35 minutes
Nutritional Information (Per Serving)
• Calories: 430
• Protein: 36g
• Sodium: 710mg
Common Mistakes to Avoid
• Not drying the scallops thoroughly – Moisture prevents that golden sear.
• Overcooking seafood – Both scallops and lobster turn rubbery if cooked too long.
• Using too much heat too quickly – Scorching the butter ruins its flavor and risks burning the garlic.
• Skipping the resting time – Seafood benefits from a brief rest to lock in moisture.
Conclusion
Butter-Seared Scallops & Lobster Tail is a sophisticated and stunning dish that impresses every time. It’s surprisingly simple to prepare yet packs rich flavor and high-end presentation. Whether served for a special dinner or a luxurious treat-yourself meal, this dish brings restaurant-quality seafood straight to your plate. The contrast of caramelized scallops with succulent lobster, enhanced by garlic butter and lemon, offers an unforgettable culinary experience. Once you try it, it’ll become a staple in your celebration menu rotation.
Frequently Asked Questions (FAQs)
Q: Can I substitute frozen scallops or lobster?
A: Yes, just make sure both are completely thawed and patted dry before cooking for best texture and flavor.
Q: What wine pairs best with this dish?
A: A crisp Chardonnay, Sauvignon Blanc, or dry Champagne complements the buttery seafood flavors beautifully.
Q: Can I cook the lobster tails in an air fryer instead?
A: Absolutely. Set the air fryer to 375°F (190°C) and cook the tails for about 8–10 minutes, checking for doneness.
Q: How do I know if the scallops are done?
A: Perfectly cooked scallops are opaque with a golden crust on each side and feel slightly springy to the touch.
Q: Can I prepare this ahead of time?
A: While it’s best served fresh, you can prep the lobster tails with butter ahead and refrigerate them. Scallops should be cooked just before serving for ideal texture.
Butter-Seared Scallops & Lobster Tail
- Total Time: 35
Ingredients
For the Scallops:
1 lb large sea scallops (about 10–12 pieces)
Salt and black pepper, to taste
1 tablespoon olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
1 teaspoon fresh lemon juice
Optional: fresh thyme or parsley for garnish
For the Lobster Tails:
2 lobster tails (5–6 oz each)
3 tablespoons unsalted butter, melted
1 garlic clove, finely minced
1 tablespoon lemon juice
1 teaspoon smoked paprika
Salt and pepper, to taste
Lemon wedges, for serving
Instructions
Step 1: Prepare the Lobster Tails
-
Using kitchen shears, cut down the top of the lobster shell lengthwise to the tail fan. Gently lift the meat out of the shell and rest it on top for a beautiful presentation.
-
In a small bowl, combine melted butter, garlic, lemon juice, smoked paprika, salt, and pepper. Brush this mixture generously over the exposed lobster meat. Preheat your oven to 425°F (220°C).
Step 2: Cook the Lobster Tails
-
Place the prepared lobster tails on a baking tray and roast in the oven for 10–12 minutes, or until the meat is opaque and slightly browned. Baste once halfway through with remaining butter mixture.
-
Once done, remove from the oven and keep warm. Optional: finish with a quick broil for 1–2 minutes to give the top a golden finish.
Step 3: Sear the Scallops
-
Pat the scallops dry with paper towels—this step is crucial to achieving a good sear. Season both sides with salt and pepper.
-
Heat olive oil in a cast-iron or stainless steel skillet over medium-high heat. Once the oil is shimmering, place scallops in the pan in a single layer (do not overcrowd). Sear for about 1.5 to 2 minutes per side without moving them to form a golden-brown crust.
-
Add butter and minced garlic to the pan during the last 30 seconds. Spoon the melted butter over the scallops while finishing the cook. A splash of lemon juice will brighten the flavor just before removing them from the heat.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 430
- Sodium: 710mg
- Protein: 36g