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I love making magical moments in my kitchen and my Garlic Butter Lobster & Scallops is my go-to trick for a special evening.
I whip up this feast using tender lobster tails and perfectly seared scallops, all bathed in my fragrant garlic butter. A splash of fresh lemon juice and herbs from my garden really make these ocean treasures shine.
This is what I cook when I want to impress friends without spending forever at the stove.
Affordable luxury indulgence
What's amazing about this dish is how it turns fancy ingredients into a quick feast.
I'm crazy about how the garlic butter gently coats the soft lobster meat while my scallops get that beautiful golden crust.
In under 30 minutes, I can put together something worthy of a high-end restaurant that makes my guests' eyes light up every single time.
Key players in my dish
- Lobster tails: 2, split down the middle for even cooking and pretty presentation.
- Scallops: 8 large, fresh ones for a juicy, tender bite.
- Butter: 3 tablespoons unsalted, creating a rich, tasty base.
- Garlic: 4 cloves, finely chopped for strong, aromatic flavor.
- Lemon: 1 tablespoon fresh juice, plus wedges for serving.
- Parsley: 1/4 cup, freshly chopped, adding fragrant herbal notes.
- Seasoning: Salt and pepper, adjusted to your liking.
The flavor waltz
- My aromatic garlic butter
- First, I melt butter over low heat. Then I toss in garlic and let it slowly release its aroma for a minute or two.
- Lobster takes center stage
- I put my lobster tails shell-side down and lovingly drizzle them with garlic butter for 5-6 minutes until the meat turns pearly white.
- Golden-brown scallops
- After setting the lobster aside, I sear my scallops in the same pan. Just two or three minutes per side is enough for that beautiful color to develop.
- The finishing touch
- I finish with a squeeze of fresh lemon, a sprinkle of parsley, and a twist of pepper. Lemon wedges add that final burst of freshness.
My personal twists
When I feel like adding some kick to my seafood, I throw in a pinch of Espelette pepper.
Sometimes I switch up the herbs depending on my mood – basil or fresh cilantro completely change the character of the dish.
I love serving this fancy meal with some grilled veggies or a simple green salad to balance out the richness of the seafood.
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My winning tricks
The trick is never crowding the pan, especially with scallops.
I'd rather cook them in batches so they brown properly.
My thermometer is my best friend – I aim for 60°C for scallops and 63°C for lobster.
As soon as they're done, I take everything off the heat right away to keep that tender texture that makes this dish so special.
Frequently Asked Questions
- → How can I pick fresh scallops?
- Look for firm, pearly scallops without strong odors. Avoid scallops that feel soft or look dull.
- → How do I know when lobster is cooked?
- The shell should turn bright red, and the meat inside should become white and opaque. Don’t overcook, or it’ll lose tenderness.
- → Can garlic butter be made ahead?
- Sure, you can make it a bit earlier. Gently reheat it when needed to avoid burning.
- → What wine pairs well with this meal?
- Chablis or Muscadet are perfect matches. Their crisp flavors go beautifully with seafood and the richness of garlic butter.
- → What’s the best way to sear scallops?
- Use a hot pan. Sear one side without moving them, flip just once, and don't overcook so they stay juicy.