Garlic Butter Lobster and Scallop Seafood Plate

Garlic butter lobster and scallops combine oven-roasted lobster tails with pan-seared sea scallops and a lemony skillet sauce. The seafood cooks in separate stages, allowing the lobster to roast while the scallops develop a golden surface. A warm sauce made in the scallop skillet connects the two components at serving.

Prepare the lobster tails so the meat is exposed before adding the seasoned butter. Dry the scallops thoroughly and have the sauce ingredients ready before heating the skillet. Jump to the recipe card for ingredient amounts divided between lobster, scallops, and sauce.

Ingredients for Garlic Butter Lobster and Scallops

For the Lobster

• 2 lobster tails
• 2 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1 tsp paprika
• ½ tsp Old Bay seasoning
• Salt, to taste
• Black pepper, to taste

For the Scallops

• 1 lb large sea scallops, patted dry
• 1 tbsp olive oil
• 1 tbsp butter
• Salt, to taste
• Black pepper, to taste
• ½ tsp garlic powder

For the Garlic Butter Sauce

• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ cup seafood stock or chicken broth
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped

For Serving

• Lemon wedges, as needed
• Fresh parsley, as needed

Preparing the seafood

Thaw frozen lobster tails and scallops in the refrigerator. Use kitchen shears carefully to open the top of the lobster shell and expose the meat, removing any visible vein. Pat the meat dry before seasoning. Scallops may have a small firm side muscle; remove it if present, then blot the flat surfaces with paper towels.

Keep the three butter portions separate. Two tablespoons season the lobster, one tablespoon goes into the scallop pan with olive oil, and four tablespoons form the sauce. There are also separate garlic portions for the lobster and sauce. Measuring them first prevents accidentally using all the garlic in one stage.

How to Make the Seafood Plate

1. Season and roast the lobster

Heat the oven to 425°F. Coat the exposed lobster meat with its melted butter, garlic, paprika, Old Bay, salt, and pepper. Place the tails in a baking dish and roast for approximately 10–12 minutes, adjusting for their size. Start checking early rather than waiting for the full time if the tails are small.

The meat should turn opaque and firm. Check the thickest part reaches 145°F (63°C), consistent with FDA seafood guidance. Avoid letting the exposed meat dry while waiting for a dramatic shell color change; assess the meat itself.

2. Sear the scallops

Heat olive oil and the scallop portion of butter in a skillet over medium-high heat. Season the dry scallops with salt, pepper, and garlic powder. Place them with space between their flat sides and sear for roughly 2–3 minutes per side. Let the first side develop a crust before turning instead of moving each scallop repeatedly.

Check that the scallops are firm and opaque through the center. Their size and the heat of the pan affect timing. Cook in batches when necessary; a crowded skillet collects liquid and makes browning difficult. Transfer finished scallops to a clean plate while making the sauce.

3. Build the garlic butter sauce

Reduce the skillet heat to medium. Melt the four tablespoons of sauce butter and add the remaining garlic. Stir briefly until fragrant. Pour in seafood stock or chicken broth, lemon juice, and lemon zest. Scrape up the browned flavor left by the scallops and simmer gently for about 2–3 minutes.

4. Finish and plate

Stir chopped parsley into the sauce. Arrange the roasted lobster tails and scallops on a warm serving plate, then spoon sauce over and around them. Add fresh parsley and lemon wedges. Keep some sauce accessible for dipping so the seafood does not need to sit in a deep pool of liquid.

Timing and Texture Tips

Start the lobster first, then cook scallops while it roasts if you can monitor both safely. If the tails are unusually large, allow for the extra roasting time before starting the scallops. Have side dishes ready beforehand so neither seafood component waits while you finish potatoes or rice.

For a similar platter using shrimp instead of scallops, see garlic butter lobster and shrimp platter. For seafood with a creamy sauce and spinach, try Tuscan salmon and scallops.

Serving and Leftovers

Mashed potatoes, rice, asparagus, or crusty bread work well alongside the lemon butter. Choose sides that can be prepared ahead of the final skillet steps. Serve the seafood immediately after adding the sauce, while the scallops retain their browned surface and the lobster is warm.

Refrigerate leftovers promptly in shallow covered containers and reheat to 165°F throughout. Both lobster and scallops become firmer after reheating, so use gentle heat and warm only the portions needed. Store the butter sauce with the cooked seafood or separately for easier portioning, keeping all perishable components refrigerated.

Frequently Asked Questions

Garlic Butter Lobster and Scallops Recipe Card