Every second Friday of the month, a few of us retired teachers gather for what we call “Friday Fork Club.” It’s less a club and more an excuse to cook, swap recipes, and relive the kind of lively debates we used to have over lesson plans and student essays. At our last meet-up, my friend Maria, who once taught home ec and now keeps a garden bursting with herbs, handed me two beautiful lobster tails wrapped in butcher paper. “Make them shine,” she smiled. I took that as a challenge.
On the way home, I stopped by the fish market to pick up sea scallops—big ones, the kind that sear like steak and melt on your tongue. A young clerk named Ben (who, by the way, used to be in my 10th-grade class) asked what I was making. When I told him, his eyes lit up and he said, “That sounds like a five-star meal.” It can be. But I promise you, it doesn’t have to be fussy.
This recipe is all about balance—rich garlic butter, bright lemon, crisp-edged scallops, and lobster that’s tender and buttery without needing fancy sides. It’s the kind of meal that makes you sit up straighter at the table, light a candle even on a Wednesday night, and say, “We should eat like this more often.”
Short Description
This elegant dish features juicy broiled lobster tails and golden-seared scallops drenched in a vibrant garlic butter sauce, finished with lemon and parsley. Simple to make, impressive to serve.
Key Ingredients
- 2 lobster tails, shell-on
- 10 large sea scallops, patted dry
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- Juice of ½ lemon
- Salt and black pepper, to taste
- 1 tbsp fresh chopped parsley
- Lemon wedges, for serving
Tools Needed
- Sharp kitchen shears
- Cast iron or heavy-bottom skillet
- Baking sheet
- Small saucepan
- Tongs
- Basting brush
Cooking Instructions
Step 1: Prep & Broil Lobster
Use kitchen shears to carefully cut down the top of each lobster tail shell. Gently pull the meat through, laying it over the shell.
Season with salt, pepper, and a little melted butter. Broil on a baking sheet for 8–10 minutes, until the meat is white, opaque, and lightly golden on top.
Step 2: Perfectly Sear the Scallops
Heat 1 tbsp olive oil in a cast iron skillet over high heat. Once it’s nearly smoking, add scallops in a single layer.
Let them sear undisturbed for 2 minutes. Flip and sear the other side for another 2 minutes until both sides are golden with a slight crust. Remove scallops and set aside.
Step 3: Garlic Butter Sauce
Lower heat to medium-low. In the same skillet, add 3 tbsp butter and the minced garlic. Stir until fragrant, about 1 minute. Squeeze in lemon juice and season with a touch of salt.
Step 4: Plate It Like a Pro
Place scallops on the plate. Nestle a lobster tail beside them. Spoon warm garlic butter over both. Sprinkle with parsley and add lemon wedges for brightness.
Step 5: Serve Hot & Fancy
Serve immediately while everything is warm and the butter is still glossy.
Why You’ll Love This Recipe
Flavor Explosion: Sweet lobster and scallops are elevated by garlicky, buttery, citrusy sauce.
Quick and Easy: Minimal ingredients, simple steps, ready in under 30 minutes.
Elegant Presentation: A dish that looks gourmet without needing restaurant skills.
Protein-Rich: High in lean protein, with omega-3s from seafood and healthy fats from olive oil.
Perfect for Any Occasion: Date nights, holidays, or when you just want to treat yourself.
Mistakes to Avoid & Solutions
Overcooking the Scallops: Scallops only need 2 minutes per side. If they’re sticking, don’t force them—wait another 30 seconds and try again.
Rubbery Lobster: Broil just until opaque. If unsure, use a thermometer (145°F internal temp).
Too Much Garlic: Garlic should sizzle, not burn. Lower heat before adding it to avoid bitterness.
Wet Scallops = No Sear: Always pat scallops dry with paper towels to get a proper crust.
Skipping the Resting Time: Let the seafood rest a minute before plating—it helps the flavors settle and juices redistribute.
Serving and Pairing Suggestions
Serve as a main with wild rice, roasted asparagus, or a light arugula salad.
For drinks, pair with a chilled Chardonnay, Sauvignon Blanc, or sparkling water with lemon.
For an elegant dinner, serve plated with candlelight. For gatherings, present family-style on a large platter.
Storage and Reheating Tips
Storing: Store leftovers in an airtight container in the fridge for up to 2 days.
Reheating Lobster: Place in a covered baking dish and warm at 300°F for 8–10 minutes.
Reheating Scallops: Gently warm in a nonstick skillet over low heat. Avoid microwave—it’ll toughen the scallops.
Avoid Freezing: Texture suffers, especially for scallops.
FAQs
1. Can I use frozen lobster tails and scallops?
Yes, just thaw completely in the fridge overnight and pat dry before cooking.
2. How do I know when the scallops are done?
They should be opaque in the center with a firm but tender bite.
3. Can I use ghee or vegan butter instead?
Yes, both can work. Ghee adds nuttiness, and vegan butter keeps it dairy-free.
4. What’s the best skillet for searing scallops?
Cast iron or a heavy stainless-steel skillet gives the best crust.
5. Can I make the garlic butter ahead?
Absolutely. Store it in the fridge and gently reheat when ready to serve.
Tips & Tricks
Press scallops with a paper towel to remove all surface moisture.
Use tongs to gently press scallops down in the pan for a better sear.
Let the lobster rest 2 minutes after broiling—it makes the meat more tender.
Add a splash of white wine to the garlic butter for extra depth.
Garnish with a bit of lemon zest for a bright pop.
Recipe Variations
Spicy Garlic Butter: Add a pinch of red pepper flakes or a few dashes of hot sauce.
Herb Lovers Version: Mix fresh thyme and tarragon into the butter.
Creamy Twist: Stir in 2 tbsp of heavy cream to the garlic butter for richness.
Surf & Turf: Pair with a small filet mignon or sliced steak for a luxe dinner.
Grilled Version: Grill lobster and scallops instead of broiling and searing for a smoky flavor.
Final Thoughts
After dinner that night, I texted Maria a photo of the plate. She replied with a single word: “Gorgeous.” I’ll admit, I lingered a little longer over this meal than usual, savoring each bite. The garlic butter pooled beneath the scallops, soaking into the lobster, and the lemon made everything sing.
Food has a way of elevating even the quietest evenings, and this one did just that. No special occasion, no guests—just a well-set table, a bit of jazz on the radio, and a dish that made me feel like I’d treated myself well. If you ever need a reset, this is the kind of recipe that’ll remind you how good simple luxury can taste.
Lobster Tail And Seared Scallops In Garlic Butter
Print ThisIngredients
- 2 lobster tails, shell-on
- 10 large sea scallops, patted dry
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 4 garlic cloves, minced
- Juice of ½ lemon
- Salt and black pepper, to taste
- 1 tbsp fresh chopped parsley
- Lemon wedges, for serving
Instructions
Step 1: Prep & Broil Lobster
Cut the top of each shell with kitchen shears and pull meat over the shell. Season with salt, pepper, and melted butter. Broil 8–10 minutes until opaque and golden.
Step 2: Sear the Scallops
Heat oil in a hot skillet. Sear scallops 2 minutes per side until golden and crusted. Set aside.
Step 3: Garlic Butter Sauce
Lower heat. Melt butter in the same skillet, add garlic, and cook 1 minute. Stir in lemon juice and salt.
Step 4: Plate It Up
Arrange scallops and lobster on a plate. Spoon garlic butter over top. Garnish with parsley and lemon wedges.
Step 5: Serve
Serve hot while butter is glossy.
