There’s something undeniably luxurious about seafood, and when it comes to indulgence, few dishes rival the rich decadence of Garlic Butter Lobster and Scallops. This recipe is a celebration of oceanic elegance, marrying the sweet, tender flesh of lobster tails with the buttery silkiness of perfectly seared scallops.
Imagine the aroma of sizzling garlic melting into golden butter, the soft hiss of seafood touching a hot pan, and the instant transformation of simple ingredients into a gourmet masterpiece. This dish brings the splendor of fine dining straight to your home kitchen. Whether you’re planning a romantic dinner, a special holiday meal, or simply treating yourself to something extraordinary, Garlic Butter Lobster and Scallops is the ultimate showstopper. The savory notes of garlic mingle with the subtle sweetness of the shellfish, while a splash of lemon juice brightens each bite with a refreshing zing.
It’s a flavor profile that’s both delicate and deeply satisfying. With just the right balance of richness and freshness, this dish delivers a restaurant-quality experience without the intimidation. And what makes it truly magical is how simple it is to prepare. With a few key techniques and high-quality ingredients, you can transform your kitchen into a five-star seafood bistro. This recipe not only delights the palate but also elevates your confidence as a home chef. Get ready to impress your guests—or just yourself—with a plate that’s bursting with flavor, charm, and buttery bliss.
Ingredients
• 2 lobster tails (about 6 oz each), shell split and meat loosened
• 1 lb large sea scallops, patted dry
• 6 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of crushed red pepper flakes (optional)
• Lemon wedges, for serving
Step-by-Step
Step 1: Preparing the Lobster and Scallops
-
Begin by prepping your lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, stopping at the tail. Gently pull the meat above the shell, resting it on top while keeping it attached at the base for a beautiful presentation.
-
For the scallops, make sure they are completely dry—this ensures a golden sear. Pat them with paper towels, and if needed, remove the small side muscle. Season both lobster and scallops generously with salt and pepper.
Step 2: Searing the Scallops
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Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is foaming, add the scallops in a single layer, being careful not to overcrowd the pan.
-
Sear scallops for about 2-3 minutes per side, without moving them, until a golden crust forms. Flip and cook the other side for 2 more minutes. Transfer scallops to a plate and tent with foil to keep warm.
Step 3: Cooking the Lobster and Making the Garlic Butter
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In the same skillet, reduce the heat to medium. Add the remaining butter and another tablespoon of olive oil. Stir in the minced garlic and cook until fragrant, about 1 minute—be careful not to brown the garlic.
-
Place the lobster tails meat-side down into the skillet and cook for 3-4 minutes, then flip and cook another 3-4 minutes, basting with the garlic butter. Add lemon juice, zest, parsley, and red pepper flakes if using. Return the scallops to the pan for 1 minute, just to warm them through. Spoon the luscious garlic butter over the seafood to finish.
Variations
• Add a splash of white wine to the butter for extra depth of flavor
• Swap the lobster for jumbo shrimp for a more budget-friendly option
• Use ghee instead of butter for a nutty, clarified flavor
• Add a touch of cream to turn the garlic butter into a luxurious sauce
COOKING Note
• Scallops should be dry and cold before searing to achieve that golden crust
• Use fresh lobster if available, but frozen tails work beautifully when properly thawed
• Always cook over medium to medium-high heat for the best sear without burning the butter
Serving Suggestions
• Serve over a bed of creamy mashed potatoes or buttery risotto
• Pair with crisp sautéed asparagus or garlicky green beans
• Add crusty artisan bread to mop up every drop of garlic butter
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Helpful Tips
• Don’t crowd the scallops in the pan—they need space to sear, not steam
• Keep a close eye on the garlic; it burns easily and turns bitter
• Use a fish spatula to gently flip scallops without tearing them
• Let the scallops rest after searing for a few minutes to retain their juices
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving) :
Calories: 420
Protein: 35g
Sodium: 720mg
Common Mistakes to Avoid
• Using wet scallops straight from the package—they won’t sear properly
• Overcooking the lobster tails, which can make them tough and rubbery
• Burning the garlic in the butter, resulting in a bitter flavor
• Adding lemon juice too early—wait until the end to preserve its brightness
Conclusion
Garlic Butter Lobster and Scallops is more than just a dish—it’s an experience. The rich, buttery notes paired with the fresh vibrancy of the sea create a harmony that speaks to both the soul and the senses. It’s the kind of recipe that turns an ordinary night into something unforgettable. Whether you’re celebrating a milestone, hosting an elegant dinner, or simply craving something special, this recipe delivers indulgence in every bite. With just a handful of ingredients and a few thoughtful techniques, you can master this seafood delight and bring the essence of coastal fine dining into your kitchen. It’s gourmet, approachable, and absolutely irresistible.
Frequently Asked Questions (FAQs) :
Q: Can I use frozen scallops and lobster tails?
A: Yes! Just make sure to thaw them completely in the refrigerator and pat dry before cooking.
Q: What’s the best pan for searing scallops?
A: A heavy-bottomed stainless steel or cast iron skillet works best for a deep golden sear.
Q: Can I make this dish ahead of time?
A: It’s best enjoyed fresh, but you can prep ingredients (like garlic and parsley) in advance.
Q: How do I know when lobster is done?
A: The flesh turns opaque and white, and the shell brightens to a vivid red when cooked through.
Q: Is this dish gluten-free?
A: Absolutely! It’s naturally gluten-free—just be sure all additional ingredients (like butter or broth) are certified if needed. Celiac.org has more tips on reading gluten-free labels.
GARLIC BUTTER LOBSTER & SCALLOPS
- Total Time: 35
- Yield: 2 servings
Ingredients
Ingredients
• 2 lobster tails (about 6 oz each), shell split and meat loosened
• 1 lb large sea scallops, patted dry
• 6 tablespoons unsalted butter
• 4 garlic cloves, finely minced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Pinch of crushed red pepper flakes (optional)
• Lemon wedges, for serving
Instructions
Step-by-Step
Step 1: Preparing the Lobster and Scallops
-
Begin by prepping your lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, stopping at the tail. Gently pull the meat above the shell, resting it on top while keeping it attached at the base for a beautiful presentation.
-
For the scallops, make sure they are completely dry—this ensures a golden sear. Pat them with paper towels, and if needed, remove the small side muscle. Season both lobster and scallops generously with salt and pepper.
Step 2: Searing the Scallops
-
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. When the butter is foaming, add the scallops in a single layer, being careful not to overcrowd the pan.
-
Sear scallops for about 2-3 minutes per side, without moving them, until a golden crust forms. Flip and cook the other side for 2 more minutes. Transfer scallops to a plate and tent with foil to keep warm.
Step 3: Cooking the Lobster and Making the Garlic Butter
-
In the same skillet, reduce the heat to medium. Add the remaining butter and another tablespoon of olive oil. Stir in the minced garlic and cook until fragrant, about 1 minute—be careful not to brown the garlic.
-
Place the lobster tails meat-side down into the skillet and cook for 3-4 minutes, then flip and cook another 3-4 minutes, basting with the garlic butter. Add lemon juice, zest, parsley, and red pepper flakes if using. Return the scallops to the pan for 1 minute, just to warm them through. Spoon the luscious garlic butter over the seafood to finish.
- Prep Time: 15
- Cook Time: 20
Nutrition
- Calories: 420
- Sodium: 720mg
- Protein: 35g