ADVERTISEMENT
WOULD YOU EAT THIS GARLIC BUTTER LOBSTER AND SCALLOPS
Heat olive oil and 2 tbsp of butter in a skillet over medium-high heat.
Add the lobster tails, flesh side down, and cook for 3-4 minutes. Flip and cook for another 2-3 minutes until the meat is opaque. Remove from the skillet and set aside.
Add scallops to the same skillet, cooking for 2 minutes on each side until golden brown. Remove and set aside.
Melt the remaining butter in the skillet. Add minced garlic and cook for 1 minute until fragrant. Stir in lemon juice and chopped parsley.
Return the lobster and scallops to the skillet, tossing them gently in the garlic butter sauce.
Serve hot, garnished with additional parsley and lemon wedges.
Helpful Tips:
Pat the scallops dry before cooking for a perfect sear.
Add a splash of white wine to the garlic butter for extra depth of flavor
Add the lobster tails, flesh side down, and cook for 3-4 minutes. Flip and cook for another 2-3 minutes until the meat is opaque. Remove from the skillet and set aside.
Add scallops to the same skillet, cooking for 2 minutes on each side until golden brown. Remove and set aside.
Melt the remaining butter in the skillet. Add minced garlic and cook for 1 minute until fragrant. Stir in lemon juice and chopped parsley.
Return the lobster and scallops to the skillet, tossing them gently in the garlic butter sauce.
Serve hot, garnished with additional parsley and lemon wedges.
Helpful Tips:
Pat the scallops dry before cooking for a perfect sear.
Add a splash of white wine to the garlic butter for extra depth of flavor
