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Seared Scallops and Lobster Indulge

: Golden pan-seared scallops paired with tender lobster, garlic butter, fresh lemon juice, and parsley for a rich seafood dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large sea scallops
  • 8 oz cooked lobster meat
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Heavy skillet
  • Tongs
  • Paper towels
  • Wooden spoon
  • Measuring spoons

Method
 

  1. Pat the scallops very dry with paper towels and remove the small side muscle if attached.
  2. Season the scallops with salt and pepper. Lightly season the lobster.
  3. Heat a heavy skillet over medium-high heat for 2–3 minutes. Add olive oil.
  4. Sear the scallops for 2–3 minutes without moving them.
  5. Flip the scallops and cook for another 1–2 minutes until mostly opaque and slightly springy.
  6. Lower the heat to medium-low. Melt 2 tbsp butter, add garlic, then warm the lobster for 2–3 minutes.
  7. Add the remaining 2 tbsp butter and lemon juice to the skillet. Stir gently until glossy.
  8. Plate the scallops and lobster, spoon over the butter sauce, and garnish with parsley.

Notes

  • Dry scallops thoroughly before searing for better browning.
  • Avoid overcrowding the skillet.
  • Do not overcook the scallops or lobster, as both can become tough.
  • Frozen scallops or lobster can be used after completely thawing and draining.