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Garlic Butter Lobster, Shrimp & Seared Scallops 🦞🍤 If you love seafood, this skillet brings three favorites together in one seriously satisfying dinner. Tender lobster, juicy shrimp, and golden seared scallops are coated in a simple garlic butter sauce with fresh lemon and parsley.
lina mhb

Garlic Butter Lobster, Shrimp & Seared Scallops

Tender lobster, juicy shrimp, and golden seared scallops come together in a rich garlic butter skillet finished with fresh lemon and parsley for a satisfying seafood dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lobster tail meat, cut into large chunks
  • 1 lb large shrimp, peeled and deveined
  • 1 lb large sea scallops, side muscles removed
  • 6 tbsp unsalted butter, divided
  • 6 cloves garlic, finely minced
  • 1 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • ½ tsp smoked paprika
  • ½ tsp Italian seasoning
  • Salt and freshly cracked black pepper, to taste
  • 3 tbsp fresh parsley, finely chopped

Equipment

  • large skillet For searing the scallops, cooking the shrimp and lobster, and preparing the garlic butter sauce.
  • Tongs For turning and handling the seafood.
  • knife For cutting the lobster meat and chopping the garlic and parsley.
  • cutting board For preparing the lobster, garlic, and parsley.
  • measuring spoons For measuring the butter, oil, lemon juice, and seasonings.

Method
 

  1. Pat the shrimp and scallops completely dry. Season with salt, black pepper, smoked paprika, and Italian seasoning. Cut the lobster tail meat into generous chunks.
  2. Heat the olive oil with 1 tablespoon butter in a large skillet over medium high heat. Add the scallops without crowding the pan and sear for about 2 minutes per side, until deeply golden and tender. Remove and set aside.
  3. Add another tablespoon butter to the skillet, followed by the shrimp and lobster. Cook gently until the shrimp are pink and opaque and the lobster is just cooked through. Remove the seafood from the skillet and set aside.
  4. Reduce the heat and melt the remaining 4 tablespoons butter. Add the garlic and cook for 30 to 60 seconds, until fragrant without browning. Stir in the fresh lemon juice and most of the parsley.
  5. Return the scallops, shrimp, and lobster to the skillet. Gently toss everything in the garlic butter sauce just until warmed through. Finish with the remaining parsley and freshly cracked black pepper, then serve immediately.

Notes

Pat the shrimp and scallops completely dry before cooking to encourage good browning. Avoid crowding the skillet when searing the scallops. Cook the lobster and shrimp only until just done, then return all of the seafood to the garlic butter sauce briefly to prevent overcooking. The source provides approximately 560 calories and 58 g protein per serving; the remaining nutrition values are estimates based on the listed ingredients.