Seared Scallops and Lobster with Garlic Butter Sauce is a seafood lover’s dream come true. This exquisite dish brings together the delicate sweetness of scallops and the luxurious richness of lobster, all draped in a luscious garlic butter sauce that’s as aromatic as it is flavorful. Inspired by fine dining but crafted for the home cook, this recipe delivers elegance and comfort in equal measure. Each seared scallop is golden and caramelized on the outside while remaining tender and buttery inside. The lobster, gently poached or pan-seared, provides a succulent contrast, making every bite a celebration of ocean flavors.
The garlic butter sauce—infused with lemon, herbs, and a hint of white wine—ties the elements together with silken finesse. Whether served as a date-night centerpiece or an indulgent weekend dinner, this dish transforms an ordinary evening into something truly special. It’s rich without being heavy, decadent without complexity, and most importantly, it’s achievable in your own kitchen. The magic lies in proper technique: a perfect sear, gentle heat for the lobster, and timing the sauce just right. The result? A restaurant-worthy plate that impresses the eye and thrills the palate. Serve it with a crisp white wine and let the flavors transport you to a seaside bistro—no passport required.
Ingredients
• 8 large sea scallops, dry-packed
• 2 lobster tails (5–6 oz each), shell-on
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley
• Fresh thyme or chives, for garnish
• Lemon wedges, for serving
Step-by-Step
Step 1: Prepare the Lobster Tails
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Using kitchen shears, cut the top shell of each lobster tail lengthwise down to the tail fin. Gently lift the meat out, keeping it attached at the base, and rest it on top of the shell for a butterfly presentation.
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Lightly season with salt and pepper. Steam the tails for 5–6 minutes, or until the meat turns opaque and is just cooked through. Set aside and keep warm.
Step 2: Sear the Scallops
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Pat scallops dry thoroughly with paper towels—this ensures a perfect sear. Season both sides with salt and pepper.
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In a large skillet over medium-high heat, heat olive oil until shimmering. Carefully place scallops in the pan, spacing them apart. Sear without moving for 1.5 to 2 minutes per side, or until a deep golden crust forms and the center is just translucent. Remove from pan and set aside.
Step 3: Make the Garlic Butter Sauce
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In the same skillet, lower the heat to medium. Add butter and let it melt. Stir in minced garlic and sauté until fragrant, about 1 minute.
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Pour in white wine and lemon juice, scraping the bottom of the pan to release any browned bits. Simmer for 2–3 minutes until slightly reduced. Add lemon zest and parsley, stir to combine, and remove from heat.
Variations
• Substitute the white wine with seafood stock or chicken broth for an alcohol-free version.
• Add a pinch of crushed red pepper flakes for a touch of heat.
• Include cooked shrimp or crab meat for a surf-and-surf trio.
• Drizzle the garlic butter over pasta or risotto to create a full entrée.
COOKING Note
• Dry scallops are essential—avoid water-packed ones that won’t sear well.
• Scallops cook quickly; overcooking leads to rubbery texture. Watch closely.
• Use fresh lobster if available for superior flavor, but frozen tails work well when properly thawed.
Serving Suggestions
• Serve over creamy risotto, garlic mashed potatoes, or a silky cauliflower purée.
• Add roasted asparagus or sautéed spinach for a vibrant, elegant side.
• Pair with a glass of crisp Chardonnay or Champagne for the ultimate indulgence.
Discover more delicious recipes and cooking inspiration on our homepage.
Helpful Tips
• Use a cast iron or stainless steel pan for best sear results on scallops.
• Let the scallops rest at room temperature for 10 minutes before cooking.
• Always add lemon zest at the end to keep its flavor bright and fresh.
• To reheat lobster gently, place it in a steamer or cover with foil in a low oven.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Nutritional Information (Per Serving) :
Calories: 420
Protein: 36g
Sodium: 590mg
Common Mistakes to Avoid
• Crowding the scallops in the pan, which causes them to steam instead of sear.
• Not patting scallops dry—they must be moisture-free to brown properly.
• Overcooking lobster—it should be just opaque, not dry or stringy.
• Adding garlic too early to hot butter, which can burn it and turn it bitter.
Conclusion
Seared Scallops and Lobster with Garlic Butter Sauce is more than just a seafood dish—it’s a luxurious experience you can create right at home. With just a few high-quality ingredients and careful technique, you’ll produce a meal that rivals anything from a five-star restaurant. From the delicate, golden crust of the scallops to the tender, buttery lobster meat, every element of this dish is a testament to the beauty of simplicity done well.
The garlic butter sauce, infused with wine, lemon, and herbs, ties it all together in a silky, aromatic embrace. Whether you’re celebrating a special moment or simply elevating your dinner routine, this recipe delivers sophistication, satisfaction, and a whole lot of flavor. It’s easy to fall in love with a dish like this—crisp sear, melt-in-your-mouth lobster, and a drizzle of sunshine in every spoonful of sauce. This is gourmet comfort food at its finest.
Frequently Asked Questions (FAQs) :
Q: Can I use frozen scallops and lobster?
A: Yes! Just thaw them fully in the refrigerator and pat them dry thoroughly before cooking.
Q: What’s the best pan to sear scallops in?
A: A cast iron or stainless steel skillet is ideal—they retain heat well and give that beautiful golden crust.
Q: Can I make the sauce ahead of time?
A: Yes, but it’s best served fresh. You can prep all ingredients and assemble the sauce just before serving.
Q: What can I substitute for white wine?
A: Seafood stock, chicken broth, or even a splash of lemon water work wonderfully as non-alcoholic alternatives. Each provides flavor without the alcohol. For more substitution ideas and ratios, visit: The Pioneer Woman – White Wine Substitutes.
SEARED SCALLOPS & LOBSTER WITH GARLIC BUTTER SAUCE
- Total Time: 30
Ingredients
Ingredients
• 8 large sea scallops, dry-packed
• 2 lobster tails (5–6 oz each), shell-on
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1/4 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley
• Fresh thyme or chives, for garnish
• Lemon wedges, for serving
Instructions
Step-by-Step
Step 1: Prepare the Lobster Tails
-
Using kitchen shears, cut the top shell of each lobster tail lengthwise down to the tail fin. Gently lift the meat out, keeping it attached at the base, and rest it on top of the shell for a butterfly presentation.
-
Lightly season with salt and pepper. Steam the tails for 5–6 minutes, or until the meat turns opaque and is just cooked through. Set aside and keep warm.
Step 2: Sear the Scallops
-
Pat scallops dry thoroughly with paper towels—this ensures a perfect sear. Season both sides with salt and pepper.
-
In a large skillet over medium-high heat, heat olive oil until shimmering. Carefully place scallops in the pan, spacing them apart. Sear without moving for 1.5 to 2 minutes per side, or until a deep golden crust forms and the center is just translucent. Remove from pan and set aside.
Step 3: Make the Garlic Butter Sauce
-
In the same skillet, lower the heat to medium. Add butter and let it melt. Stir in minced garlic and sauté until fragrant, about 1 minute.
-
Pour in white wine and lemon juice, scraping the bottom of the pan to release any browned bits. Simmer for 2–3 minutes until slightly reduced. Add lemon zest and parsley, stir to combine, and remove from heat.
- Prep Time: 15
- Cook Time: 15
Nutrition
- Calories: 420
- Sodium: 590mg
- Protein: 36g