Garlic Butter Lobster Tails and Seared Scallops

Serves: 2 | Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins

---

🧂 Ingredients

For the Lobster Tails:

• 2 lobster tails (5–6 oz each), thawed if frozen
• 2 tablespoons unsalted butter, melted
• 2 cloves garlic, minced
• 1 tablespoon lemon juice (freshly squeezed)
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• Chopped parsley (for garnish)
• Lemon wedges (for serving)

For the Scallops:

• 10–12 large sea scallops (about 1 lb), patted dry
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme or parsley (optional)

---

🍳 Instructions

1. Prepare the Lobster Tails:

1. Butterfly the lobster tails:
   • Use kitchen scissors to cut down the top shell, lengthwise, from the open end to the tail.
   • Gently lift the meat and rest it on top of the shell (still attached at the base). This helps with even cooking and a beautiful presentation.
2. Season:
   • In a small bowl, mix melted butter, garlic, lemon juice, paprika, salt, and pepper.
   • Brush the mixture generously over the exposed lobster meat.
3. Broil:
   • Preheat the oven broiler (high setting).
   • Place lobster tails on a baking sheet, meat side up.
   • Broil for 7–10 minutes, depending on size, until the lobster meat is opaque and lightly browned. (Internal temp should reach 140°F/60°C.)
   • Optional: Spoon more garlic butter over the top halfway through broiling.

---

2. Sear the Scallops:

1. Prep scallops:
   • Make sure scallops are very dry (use paper towels).
   • Season with salt and pepper.
2. Sear:
   • Heat olive oil in a skillet (preferably cast iron) over medium-high heat.
   • When hot, add scallops and sear undisturbed for 2 minutes per side until golden brown. Don’t overcrowd the pan—work in batches if needed.
   • Remove scallops and set aside on a warm plate.
3. Make garlic butter sauce:
   • In the same pan, lower heat to medium.
   • Add butter and garlic. Sauté for 30 seconds until fragrant.
   • Stir in lemon juice and optional thyme or parsley.
   • Return scallops to the pan and spoon sauce over them.

---

---