Ingredients (2 servings)

Seafood

• 2 lobster tails (4–6 oz each) or 1 whole cooked lobster, meat removed
• 8–10 large sea scallops (dry-packed)

Garlic Butter Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• Zest of ½ lemon (optional but amazing)
• 2 tbsp white wine (optional, but gives flavor depth)
• 1 tbsp chopped fresh parsley
• ½ tsp smoked paprika
• Salt + pepper to taste

For Searing

• 1–2 tbsp olive oil
• Salt + pepper
• Optional: pinch of cayenne

🔥 Instructions

1. Prepare the scallops

• Pat very dry (this is key for browning).
• Season lightly with salt and pepper.

2. Prepare the lobster

If using lobster tails:

• Use kitchen scissors to cut the top shell down the center.
• Pull the meat up and rest it on the shell (classic presentation).
• Season with salt, pepper, and a little paprika.

3. Sear the scallops

1. Heat a skillet over medium-high heat.
2. Add oil; when just smoking, add scallops.
3. Sear 1.5–2 minutes per side until golden.
4. Remove and set aside.

4. Cook the lobster

• In the same pan, add 1 tbsp butter.
• Place lobster meat cut-side down and cook 1–2 minutes.
• Flip and cook another 2–3 minutes, basting with butter until opaque.
• Remove from pan.

5. Make the garlic butter sauce

1. Lower heat to medium.
2. Add remaining butter, garlic, wine, lemon juice, paprika.
3. Simmer 1–2 minutes until fragrant.
4. Stir in parsley.
5. Return scallops to the pan and spoon sauce over them.

🍽️ Serve

Arrange lobster and scallops on a plate.
Drizzle generously with garlic butter sauce.
Serve with:

• mashed potatoes
• rice pilaf
• buttered pasta
• roasted asparagus
• crusty bread (for the sauce!)

💡 Tips for Perfect Results

• Use dry scallops—wet-packed won’t sear well.
• Don’t overcook lobster—remove as soon as it turns opaque.
• Finish with extra lemon for brightness.