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This meal started off as our anniversary splurge and now it’s my go-to whenever we want to treat ourselves. Sweet lobster and perfectly seared scallops come together with a rich buttery garlic sauce that’s hard to beat. It looks like it took a ton of effort but don’t worry—it’s actually shockingly easy to pull off right in your own kitchen. Means every dinner can feel like you’re out on the town.
Top-Notch Dinner Without Leaving Your House
I can’t get over how something so straightforward turns into a true showstopper. That garlicky butter wraps everything in sweet, juicy flavor—nothing dries out, just pure tenderness. It’s always fun to bust this out for a celebration but honestly, I use it to jazz up any old night, too. Super flexible!
What To Grab
- Salt and Pepper: Sprinkle to taste for awesome flavor on every bite.
- Parsley: Chop it up fresh for a burst of color.
- Olive Oil: The trick for that crispy golden crust.
- Paprika: Adds pop and a little smokiness.
- Lemon Juice: Freshly squeezed brightens the whole dish.
- Garlic: Chop up a fresh clove for the most punch.
- Butter: Go for unsalted, so you stay in charge of flavor.
- Sea Scallops: Get ’em dry and ready for that sizzling pan.
- Lobster Tails: The plumper, the better.
How To Whip Up Your Seafood Spread
- Finish With Butter Sauce
- Toss everything together in your garlicky buttery pan so the flavors meld.
- Sear Those Scallops
- Heat your skillet until it’s nice and hot for perfectly crisp edges.
- Broil the Lobster
- Keep those tails juicy—baste as they broil to lock in moisture.
- Prep the Lobster Tails
- Split the shells and slather in your seasoned butter mix.
Easy Seafood Tricks
Fresh is the way to go—you’ll really taste the difference. Always pat scallops as dry as you can before you even think about the pan. Watch your clock closely since overcooked seafood gets tough fast. Oh, and spinning your pan under the broiler keeps everything cooking evenly.
Killer Serving Ideas
We always grab a loaf of warm bread to mop up that saucy goodness. A simple salad on the side keeps things feeling light and crisp, and a cool glass of white wine is the cherry on top. If we’re crazy hungry, creamy risotto makes the whole thing feel extra cozy.
Stashing Leftovers
Honestly, it’s best fresh but leftovers can hang out in the fridge a couple days. For the tastiest reheat, just warm gently with a dab of butter so nothing dries out. You can freeze it, but if you ask me, eating it fresh is the way to go!
Switch It Up
Sometimes shrimp or even fresh crab sneak in when I want a little change. Red pepper flakes are great if you want some heat, and thyme gives a nice herby kick. I’ll toss in greens like spinach or asparagus now and then for a pop of color and freshness.
People Usually Ask
You can totally use frozen lobster—let it thaw out totally before starting. If you only have dried parsley, that’s fine! Super dry scallops plus a hot pan means no sticking. If you want to try grilling the lobster, go for it—it gives awesome extra flavor.
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Frequently Asked Questions
- → How do I get a good sear on scallops?
Make sure your scallops are super dry before cooking and use a very hot pan. Spread them out and don't flip until they're ready.
- → Why cut the lobster tails open?
Cutting them open helps meat cook evenly, looks fancy, and lets the butter soak in better.
- → Can I make this in advance?
You should serve them right after cooking. But you can prep the butter and clean the seafood earlier.
- → How do I check when the seafood is ready?
Lobster should look firm and white, while scallops should be golden on the outside with a slightly clear center.
- → What sides go well with it?
Try risotto, roasted veggies, or asparagus. A fresh salad and some crusty bread to soak up the butter are also great options.