Seared Scallops and Lobster
This Seared Scallops and Lobster recipe offers a luxurious dining experience that is surprisingly simple to make, perfect for special occasions or indulgent weeknight dinners.
Ingredients
Seafood
- 1 tail lobster tail Look for fresh lobster tails for the best flavor.
- 8 large sea scallops Fresh scallops are recommended for better searing.
Cooking Essentials
- 2 tablespoons unsalted butter This will be used for cooking and adding flavor.
- 1 tablespoon olive oil Extra virgin olive oil is preferred for enhanced flavor.
- 2 cloves garlic, minced Freshly minced garlic will give the best flavor.
- to taste Salt and pepper Adjust according to preference.
- 1 tablespoon chopped fresh parsley Used for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Carefully split the lobster tail down the middle and remove the meat.
Cooking the Lobster
- In an oven-safe skillet, heat 1 tablespoon of butter over medium heat.
- Add the lobster pieces, sprinkle with salt and pepper, and sauté for about 2-3 minutes.
- Transfer the skillet to the oven and bake for another 5 minutes.
Searing the Scallops
- Rinse and dry the scallops thoroughly with a paper towel.
- In a separate skillet, heat olive oil over medium-high heat.
- Sear the scallops for about 2-3 minutes on each side until golden brown.
Garlic Butter Finish
- Add the remaining tablespoon of butter and minced garlic to the pan with the scallops.
- Allow the garlic to melt and bubble, then drizzle it over the scallops.
Plating
- Arrange the seared scallops and lobster on a plate.
- Drizzle any remaining garlic butter on top and sprinkle with chopped parsley.
Notes
For wine pairing, consider a chilled glass of Chardonnay or Sauvignon Blanc. Fresh scallops should be creamy white or slightly beige – avoid gray or brown ones. Store any leftovers in an airtight container in the fridge for up to two days.