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I threw this together on our anniversary and now it's the star of every big celebration. Sweet lobster pairs with scallops and soaks up all that velvety garlic butter. Don't let the fancy look fool you. It's totally doable right in your kitchen and instantly turns any meal into something memorable.
A Truly Unforgettable Dinner at Home
What blows me away every time is how a handful of simple things make something mouthwatering. The garlic butter just kicks up the natural flavor of seafood and keeps it juicy. This one works for both those big events or when you just want to jazz up a Tuesday.
What You Need
- Lemon Juice: Go for fresh—you’ll notice the difference.
- Olive Oil: For that awesome golden edge.
- Salt and Pepper: Sprinkle just enough to taste.
- Parsley: Grab a handful of chopped fresh for a pop of green.
- Paprika: Adds color and a hint of warm flavor.
- Butter: Unsalted is great so you’re in charge of salt.
- Sea Scallops: Pat these babies dry for the best sear ever.
- Lobster Tails: Fat juicy tails totally make this dish.
- Garlic: Mince it fresh for real flavor.
Putting Together Your Seafood Spread
- Finish with Garlic Butter
- Toss everything so it swims in that rich sauce.
- Sear the Scallops
- Heat up your skillet high and drop in the dry scallops to get that brown crust.
- Broil the Lobster
- Pop it under the broiler, brushing with butter and baste while it cooks.
- Prep the Lobster Tails
- Cut open the shell and spread on that flavored butter.
Top Seafood Tricks
Always buy nice fresh lobster and scallops if you can. Searing works so much better when they're super dry. Keep an eye on your clock—seafood overcooks before you know it. Rotate your tray midway so the broiler hits everything evenly.
Perfect Things To Serve On The Side
We like to tear up toasty bread to mop up any leftover sauce. A handful of light greens helps keep things fresh, and a cold glass of white wine makes it even better. If we’re feeling extra, creamy risotto is a fantastic add-on.
Keep Leftovers Fresh
This is best fresh but don't worry—leftovers stay tasty a couple days in the fridge. Gently heat them in a skillet with a dab of butter to rewarm. You could freeze extras, but honestly, it's so much better straight away.
Switch It Up
Sometimes I throw in big shrimp or toss in crab if I have it. Like some heat? Add red pepper flakes. Swap parsley for thyme if you're feeling fancy. Stir in some quick-cooked greens like spinach or asparagus for a pop of color.
Frequently Asked Stuff
Frozen lobster tails? Good to go, just thaw them fully. Ran out of fresh parsley? Dried will do fine. Pat those scallops really dry, heat your skillet, and sticking won't be a problem. Want a twist? Grill your lobster for a smoky kick.
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Frequently Asked Questions
- → What’s the secret to getting a good crust on scallops?
Dry the scallops very well beforehand and preheat the pan until it’s really hot. Cook them with space between each piece and don’t move them until one side is nicely browned.
- → Why is it important to butterfly lobster tails?
This method makes sure the meat cooks evenly and gives a lovely presentation. It also allows the butter to soak into the lobster better.
- → Can I prep this meal ahead of time?
It’s best enjoyed fresh, but you can make the garlic butter in advance and get the seafood cleaned and prepped earlier.
- → How do you check when the seafood’s done?
Lobster should turn opaque and feel firm. Scallops will look golden on the outside and slightly see-through inside.
- → What side dishes pair well with it?
Try serving it with rich risotto, fresh asparagus, or baked veggies. Crusty bread and a light salad are also fantastic additions.