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Kitchen Equipment:
- Large skillet or sauté pan
- Tongs
- Knife and cutting board
- Measuring cups and spoons
- Basting brush (optional)
Directions:
Step 1: Prepare the Seafood
- Lobster Tails: Using kitchen scissors, carefully cut the top shell of the lobster tails down the center, stopping just before the tail fin. Gently pull the meat out of the shell, leaving the end of the meat attached, and lay it on top of the shell. This will help it cook evenly and look impressive when plated.
- Scallops: Pat the scallops dry with paper towels to ensure a good sear. Season both sides with salt and black pepper.
Step 2: Cook the Lobster and Scallops
- Heat the Pan: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the lobster tails, meat side down, and cook for 4-5 minutes until they start to turn opaque. Flip them over and add 2 tablespoons of butter and half of the minced garlic. Baste the lobster with the melted butter for an additional 2-3 minutes, until fully cooked and opaque. Remove the lobster from the skillet and set aside.
- Sear the Scallops: In the same skillet, add the remaining butter and garlic. Once the butter is melted and fragrant, add the scallops to the pan, making sure they are not overcrowded. Sear the scallops for 2-3 minutes on each side until they are golden brown and cooked through. Avoid flipping them too early to achieve a nice crust.
Step 3: Combine and Finish
- Deglaze: After removing the scallops from the skillet, add the lemon juice and any additional seasonings to taste. Scrape up any browned bits from the bottom of the pan for added flavor.
- Serve: Arrange the lobster tails and scallops on a serving platter. Drizzle the garlic butter sauce from the skillet over the seafood. Garnish with fresh parsley and serve with lemon wedges and your choice of rice, pasta, or crusty bread.
Tips and Tricks:
- Choosing Lobster and Scallops: Opt for fresh or high-quality frozen seafood. If using frozen, ensure they are fully thawed before cooking for even results.
- Don’t Overcook: Keep a close eye on your seafood, as both lobster and scallops cook quickly. Overcooking can lead to rubbery texture.
- Customize the Sauce: Feel free to add additional flavors to the garlic butter sauce, such as a pinch of red pepper flakes for heat or a splash of white wine for acidity.
- Make It a Meal: For a complete meal, serve the lobster and scallops over a bed of pasta or rice, drizzled with the garlic butter sauce. You can also pair it with a fresh green salad or steamed vegetables.
Storing Leftovers:
Leftover Garlic Butter Lobster and Scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat, adding a bit of butter or olive oil to prevent drying out. Note that the texture of the seafood may change upon reheating, so it’s best enjoyed fresh.
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