Step-by-Step

Step 1: Preparing the Lobster and Scallops

1. 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.

2. 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

1. 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.

2. 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

1. 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.

2. 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.