About This Recipe
This recipe prepares lobster and scallops seared in garlic-infused butter. It uses high-heat cooking techniques to achieve caramelization while maintaining tender seafood textures. Total preparation and cooking time is approximately 20 minutes, yielding 2 main course servings or 4 appetizer portions.
Why You’ll Love This Recipe
- Combines two premium seafood varieties
- Minimal ingredient list
- Quick cooking process
- Restaurant-quality results at home
- Adaptable to various cooking surfaces
Ingredients
- 2 lobster tails (150g each), shelled and deveined
- 8 large sea scallops (approx. 450g total), side muscle removed
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon paprika
- 2 tablespoons chopped parsley
- Salt and black pepper to taste
- Lemon wedges for serving
Step by Step Instructions
- Pat lobster and scallops dry thoroughly with paper towels.
- Season seafood evenly with salt, pepper, and paprika.
- Heat large skillet over medium-high heat until hot.
- Add olive oil and swirl to coat skillet surface.
- Place scallops in skillet without crowding, flat-side down.
- Sear scallops 2-3 minutes until golden crust forms.
- Flip scallops and cook 1-2 more minutes. Transfer to plate.
- Add lobster tails to same skillet, cut-side down.
- Sear lobster 2 minutes until opaque around edges.
- Flip lobster and cook 2-3 minutes until just cooked through.
- Reduce heat to low. Add butter and minced garlic.
- Cook garlic 1 minute until fragrant but not browned.
- Return scallops to skillet with lobster.
- Add lemon juice and baste seafood with garlic butter.
- Remove from heat. Stir in chopped parsley.
- Serve immediately with lemon wedges.
FAQ
Can I use frozen seafood?
Yes. Thaw completely in refrigerator and pat dry before cooking.
How do I know when lobster is cooked?
Lobster meat turns opaque white with internal temperature of 60°C (140°F).
Can I substitute other seafood?
Shrimp or firm white fish may substitute with adjusted cooking times.
You Must Know
- Dry surfaces ensure proper searing and crust formation
- Overcooking causes seafood to become tough and rubbery
- Skillet must be preheated before adding seafood
- Butter added late prevents burning during high-heat searing
Storage Tips
- Consume immediately for optimal quality
- Refrigerate leftovers up to 1 day in airtight container
- Reheat gently in skillet over low heat
- Freezing not recommended – texture deteriorates
- Store sauce separately if possible
Enjoy!