It started with a date night plan that never happened—kids got sick, my husband got stuck late at work, and our reservation went unused. I had dressed up for nothing. Still, I wasn’t about to let that seafood craving go to waste.
So I peeked into the freezer and saw two beautiful lobster tails I’d stashed away. Right next to them were plump sea scallops I’d almost forgotten about. In that moment, something clicked. Instead of a dinner out, I brought the ocean to our kitchen.
I threw on an apron over my fancy top (yes, I was still wearing it), rolled up my sleeves, and made this Lobster Tail and Seared Scallops with Garlic Butter sauce. It felt indulgent yet surprisingly simple. No candles, no reservations—just real food made with love, in the middle of real life.
We ended up eating at the kitchen island, still in our slippers, laughing about the chaos of the day. And you know what? It was better than any overpriced restaurant meal. Since then, this dish has become our go-to for celebrations, anniversaries, or whenever life says, “Slow down and eat something special.”
Short Description
Lobster Tail and Seared Scallops in Garlic Butter is a luxurious yet simple seafood dish, featuring juicy broiled lobster, golden scallops, and a lemony garlic butter drizzle—all ready in under 30 minutes.
Key Ingredients
- 2 lobster tails (shell-on)
- 10 large sea scallops, patted dry
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Juice of ½ lemon
- Salt and black pepper, to taste
- 1 tablespoon fresh chopped parsley
- Lemon wedges, for serving
Tools Needed
- Sharp kitchen shears
- Cast iron or heavy skillet
- Rimmed baking sheet
- Tongs
- Small saucepan
- Citrus juicer (optional)
- Basting brush (optional)
Cooking Instructions
Step 1: Prep and Broil the Lobster Tails
Using kitchen shears, cut down the top of each shell to expose the meat. Gently pull the meat over the shell without detaching it.
Season with salt, pepper, and a drizzle of melted butter. Place on a baking sheet and broil for 8–10 minutes, until meat is opaque, tender, and lightly golden on top.
Step 2: Sear the Scallops
Pat scallops dry again just before cooking. Heat 1 tablespoon olive oil in a hot cast iron skillet until shimmering. Carefully place scallops in the pan, spacing apart.
Sear without moving them for 2 minutes per side, until a deep golden crust forms. Remove from pan and set aside.
Step 3: Make the Garlic Butter Sauce
Lower heat to medium. Add butter to the same skillet and stir in minced garlic. Sauté until fragrant, about 30 seconds. Stir in lemon juice and a pinch of salt. Remove from heat.
Step 4: Plate the Dish
Spoon scallops onto a warm plate, nestle the broiled lobster tail beside them, and drizzle the garlic butter sauce over everything. Garnish with chopped parsley and lemon wedges.
Step 5: Serve Immediately
Serve hot while the scallops are buttery-soft and the lobster is juicy. Spoon extra sauce on the side for dipping if desired.
Why You’ll Love This Recipe
Elegant Yet Easy: No fuss, no fancy techniques—just smart timing and good ingredients.
Restaurant Quality: That golden scallop crust and tender lobster? Total showstoppers.
Quick to Make: Ready in under 30 minutes from prep to plate.
Flavor Bomb: The garlic butter sauce brings it all together with citrusy brightness and depth.
Low Carb Friendly: Naturally gluten-free and low in carbs, it fits many clean-eating styles.
Mistakes to Avoid & Solutions
Overcooking the Scallops: They turn rubbery fast. Cook exactly 2 minutes per side on high heat. No flipping back and forth.
Too Much Moisture: Wet scallops won’t sear. Pat them dry with paper towels right before cooking.
Tough Lobster Meat: Broil just until opaque—about 8–10 minutes depending on size. Use a thermometer if unsure (internal temp should hit 140°F).
Burnt Garlic: Garlic cooks fast. Add it only after lowering heat and stir constantly.
Undersalted Butter Sauce: Don’t skip seasoning the sauce—it lifts every flavor in the dish.
Serving and Pairing Suggestions
Serve as a luxurious main course with:
Creamy mashed potatoes
Lemon risotto
Grilled asparagus or sautéed spinach
Herbed couscous
Drink pairings:
Chilled Chardonnay
Sparkling rosé
Sparkling water with lemon slices
Serving styles:
Family-style on a large platter
Individually plated for an elevated feel
Surf & turf combo with a filet mignon for special occasions
Storage and Reheating Tips
Storage:
Store leftovers in an airtight container in the fridge for up to 2 days.
Do not freeze once cooked, as scallops and lobster tend to dry out.
Reheating:
Warm gently in a covered skillet over low heat with a splash of broth or butter.
Avoid the microwave—it makes seafood rubbery.
Reheat scallops and lobster separately for better control.
FAQs
1. Can I use frozen lobster tails or scallops?
Yes, just fully thaw in the fridge overnight and pat dry before cooking.
2. What’s the best pan for scallops?
A cast iron skillet or stainless-steel pan—avoid nonstick if you want that golden sear.
3. How do I know when lobster is done?
The meat turns opaque and white with a slight golden top. Internal temp should reach 140°F.
4. Can I use ghee or oil instead of butter?
You can use ghee, but butter gives richer flavor. Olive oil is fine for searing only.
5. What other seasonings can I add?
Try a pinch of paprika or cayenne for heat, or toss in a thyme sprig with the butter sauce.
Tips & Tricks
Sear scallops in batches if your pan is small—overcrowding causes steaming, not searing.
Use clarified butter if you want a cleaner, high-heat finish.
Rest the scallops for a minute after cooking to lock in juices.
Don’t skip the lemon—it brightens the entire dish.
Use a pastry brush to coat lobster tails with butter evenly before broiling.
Recipe Variations
Garlic Herb Butter Version: Add 1 tsp chopped thyme and rosemary to the butter sauce for an earthy twist.
Spicy Kick: Add a pinch of red pepper flakes to the garlic butter while it sizzles.
Asian Fusion: Replace lemon juice with yuzu and add a touch of soy sauce to the butter sauce.
Surf and Turf Upgrade: Add a pan-seared filet mignon to each plate for a steakhouse-style dinner.
Dairy-Free: Swap butter with vegan butter or olive oil; the texture will be lighter, but still flavorful.
Final Thoughts
Lobster and scallops might sound intimidating, but they’re surprisingly simple when done right. I’ve made this on tired Tuesday nights and during anniversary dinners alike. And every time, the table goes quiet with the first bite, always a good sign. It’s seafood at its most comforting: golden seared, buttery rich, and kissed with citrus.
So if you’ve ever wanted to cook something that feels straight from a restaurant but totally doable at home, this is it. And who says you need a celebration to make it? Sometimes, a quiet night in deserves the spotlight too.
Lobster Tail And Seared Scallops In Garlic Butter
Ingredients
- 2 lobster tails shell-on
- 10 large sea scallops patted dry
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves minced
- Juice of ½ lemon
- Salt and black pepper to taste
- 1 tablespoon fresh chopped parsley
- Lemon wedges for serving
Instructions
- Cut shells to expose meat and pull it over the shell. Season with salt, pepper, and butter. Broil for 8–10 minutes until tender and golden.
- Pat scallops dry. Sear in hot oil (2 minutes per side) until a golden crust forms. Remove from pan.
- Sauté garlic in melted butter, add lemon juice and a pinch of salt. Remove from heat.
- Arrange scallops and lobster on a warm plate. Drizzle with garlic butter. Garnish with parsley and lemon wedges.
- Serve hot with extra sauce on the side.
