Ingredients:
2 lobster tails, thawed (if frozen)
1/2 lb sea scallops
4 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 cup white wine (optional)
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Lemon wedges (for serving)
Directions:
Prep the seafood:
Pat the lobster tails and scallops dry with paper towels. If needed, cut the lobster tails in half lengthwise to expose the meat. Season the scallops and lobster with salt and black pepper on both sides.
Sear the scallops:
In a large skillet, heat the olive oil over medium-high heat. Add the scallops and sear for 2-3 minutes on each side, until golden brown and slightly crisp. Remove from the skillet and set aside.
Cook the lobster tails:
In the same skillet, add 2 tablespoons of butter
and melt over medium heat. Place the lobster tails cut-side down and cook for 4-5 minutes, or until the shell turns bright red and the meat is opaque. Flip the lobster tails and cook for an additional 2-3 minutes. Remove the lobster tails from the skillet and set aside.
Make the garlic butter sauce:
In the same skillet, melt the remaining 2 tablespoons of butter
and add the minced garlic
. Sauté for 1-2 minutes until fragrant, then stir in the lemon juice
and white wine (if using). Let the sauce simmer for 2-3 minutes to reduce slightly.
Combine and serve:
Return the scallops and lobster tails to the skillet and spoon the garlic butter sauce over the top. Let the seafood heat through for 1-2 minutes. Garnish with fresh parsley and serve with lemon wedges
.
Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
