Here’s a restaurant-style Garlic Butter Lobster & Scallops recipe—rich, buttery, and packed with flavor 🦞🥂
Ingredients (Serves 2)
Seafood
- 1 lobster tail (8–10 oz), split in half
- 6–8 sea scallops, patted dry
Garlic Butter Sauce
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 tsp fresh lemon juice
- 1 tsp fresh parsley, chopped
- Salt & pepper, to taste
- Optional: pinch of red pepper flakes
Optional Garnish
- Lemon wedges
- Extra chopped parsley
Instructions
1. Prepare the lobster
- Preheat oven to 425°F / 220°C.
- Split lobster tail lengthwise and brush with 1 tbsp melted butter.
- Roast lobster for 8–10 minutes, until opaque and cooked through.
2. Sear the scallops
- Heat a skillet over medium-high heat.
- Season scallops with salt and pepper.
- Add 1 tsp butter or oil to the pan.
- Sear scallops 1.5–2 minutes per side, until golden brown and just cooked through. Remove from pan.
3. Make the garlic butter
- In the same skillet, melt 3 tbsp butter.
- Add minced garlic and sauté 30 seconds until fragrant.
- Stir in lemon juice, parsley, and optional red pepper flakes.
- Pour garlic butter over lobster and scallops.
4. Serve
- Plate lobster and scallops, drizzle with garlic butter.
- Garnish with lemon wedges and extra parsley.
- Serve with crusty bread, rice, or roasted vegetables.
Tips & Variations
- Extra flavor: Add a splash of white wine to the garlic butter before drizzling.
- Tender scallops: Pat scallops dry to get a perfect golden crust.
- Richness: Finish with a small drizzle of cream for an indulgent version.
- Presentation: Serve on a hot skillet for a restaurant-style experience.
If you want, I can give a “gourmet version” with lobster and scallops perfectly cooked, browned garlic butter with white wine reduction, and a sprinkle of microgreens—basically a dish worthy of a fine dining restaurant.
Do you want me to do that version?
