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lobster_scallops

Garlic Butter Lobster Tail with Golden Seared Scallops

This garlic butter lobster tail with golden seared scallops combines tender baked lobster, deeply caramelized scallops, and a warm lemon garlic butter sauce. Ready in 30 minutes, it makes an elegant seafood dinner for two with rich flavor and simple preparation.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 persons
Course: Main Course
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cold water lobster tail, 10 to 12 oz, thawed if frozen
  • 1 lb large dry sea scallops, side muscles removed
  • 1 tbsp neutral high-heat cooking oil, such as avocado, canola, or grapeseed oil
  • 1/2 tsp paprika
  • 1/2 tsp Old Bay seasoning
  • 1/8 tsp fine salt, or to taste
  • 1/4 tsp ground black pepper
  • 5 tbsp unsalted butter, divided
  • 4 cloves garlic, finely minced
  • 1 lemon, using 1 tbsp juice and cutting the remainder into wedges
  • 1 tbsp low-sodium seafood or chicken broth
  • 1 tbsp fresh parsley, finely chopped

Equipment

  • Kitchen shears
  • Small baking dish
  • Heavy skillet
  • Tongs
  • pastry brush
  • Paper towels

Method
 

  1. Preheat the oven to 425°F (220°C). Cut lengthwise through the top of the lobster shell with kitchen shears, stopping before the tail fan. Gently loosen the lobster meat, lift it over the shell, and keep it attached at the tail end.
  2. Remove the small side muscle from each scallop if present. Pat the lobster meat and scallops thoroughly dry with paper towels.
  3. Combine the paprika, Old Bay seasoning, salt, and black pepper. Lightly season the lobster meat and both sides of the scallops.
  4. Place the lobster tail in a small baking dish. Melt 1 tablespoon of butter and brush it over the lobster meat. Bake for 10 to 14 minutes, until the lobster is pearly, opaque, and cooked through.
  5. When the lobster has about 5 minutes remaining, heat the oil in a heavy skillet over medium-high heat. Arrange the scallops in a single layer and sear without moving for 1 1/2 to 2 minutes, until deeply golden.
  6. Turn the scallops and cook for another 1 to 1 1/2 minutes, until the second side is golden and the scallops are cooked through. Transfer them to a warm plate.
  7. Reduce the skillet heat to low and let it cool slightly. Add the remaining 4 tablespoons of butter. Once melted, add the garlic and cook for 20 to 30 seconds, until fragrant.
  8. Remove the skillet from the heat. Stir in 1 tablespoon lemon juice and the broth, scraping up the flavorful browned bits from the skillet. Stir in the fresh parsley.
  9. Arrange the baked lobster tail and golden seared scallops on warm plates. Spoon plenty of lemon garlic butter over the seafood and serve immediately with lemon wedges.

Notes

Pat both the lobster meat and scallops thoroughly dry before seasoning to help them cook and brown properly.
Use dry sea scallops for the best sear and remove the side muscle if present.
Sear the scallops without moving them so a deep golden crust can develop.
Begin searing the scallops when the lobster has about 5 minutes of baking time remaining so both components finish close together.
Let the skillet cool slightly before adding the remaining butter and garlic so the garlic does not burn.
Remove the skillet from the heat before stirring in the lemon juice and broth.
Serve immediately with lemon wedges and plenty of the warm garlic butter sauce.