Seared Scallops and Lobster
Indulge in luxury with Seared Scallops and Lobster—a surprisingly easy dish that’s perfect for special occasions or treating yourself after a long week.
Ingredients
For the Scallops and Lobster
- 1 pound large sea scallops (about 12-15)
- 2 lobsters, steamed and meat removed
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- Salt and freshly ground black pepper (to taste)
- Fresh parsley for garnish (optional)
For the Lemon Butter Sauce
- ½ cup unsalted butter
- 2 cloves garlic, minced
- 1 lemon Juice of one lemon
- 1 lemon Zest of one lemon
- Salt and pepper to taste
- Optional: a pinch of red pepper flakes for a kick!
Instructions
Preparation
- Start by removing the lobster meat from the shell and cutting it into bite-sized pieces. Pat the scallops dry with a paper towel to ensure they sear beautifully.
Making the Lemon Butter Sauce
- In a small saucepan, melt ½ cup of butter over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Pour in the lemon juice and zest, and sprinkle in some salt, pepper, and red pepper flakes if desired. Set aside.
Cooking the Scallops
- In a large skillet, heat the olive oil over high heat.
- Once hot, carefully add the scallops, ensuring they’re not overcrowded in the pan.
- Sear for about 2-3 minutes on one side without touching them.
- Flip and add a tablespoon of butter in the pan. Sear for another 2-3 minutes until they’re golden brown and cooked through.
Finishing Touches
- Once the scallops are beautifully golden, add the lobster pieces to the skillet to warm them through, about 1-2 minutes.
- Plate the dish by spooning some lemon butter sauce down, arranging the seared scallops and lobster on top, and garnish with fresh parsley.
Notes
Sear in batches if you're making a big feast to avoid overcooking. Ensure your skillet is hot enough to achieve a good crust. Store leftovers in an airtight container in the fridge for up to three days; reheat gently.