Step-by-Step

Step 1: Prepare the Lobster Tails

1. 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.

2. 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

1. Pat scallops dry thoroughly with paper towels—this ensures a perfect sear. Season both sides with salt and pepper.

2. 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

1. 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.

2. 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.