🦞 WOULD YOU EAT THIS? GARLIC BUTTER LOBSTER AND SCALLOPS

INTRODUCTION

Imagine the scent of garlic sizzling in butter, followed by the delicate sizzle of fresh scallops and lobster tails as they hit the pan. It’s rich, elegant, and yet incredibly simple. This dish brings together two premium ingredients — sweet, tender lobster meat and perfectly seared scallops — coated in a buttery, garlicky sauce with just a kiss of lemon and herbs.

In this detailed recipe, we’ll walk through:

• Ingredient selection

• Cleaning and prepping seafood

• Techniques for pan-searing scallops perfectly

• Cooking lobster tails without drying them out

• Building a garlic butter sauce that brings it all together

Let’s get cooking!

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SECTION 1: INGREDIENTS (SERVES 2–3)

Seafood

• 2 lobster tails (5–6 oz each)

• 6–8 large sea scallops (U10 or U12 size preferred)

• Salt & black pepper to taste

• 1 tbsp olive oil (for searing)

Garlic Butter Sauce

• 6 tbsp unsalted butter

• 5 cloves garlic, finely minced

• 1 tbsp lemon juice (freshly squeezed)

• 1 tsp lemon zest

• 1 tsp crushed red pepper flakes (optional for heat)

• 2 tbsp white wine or seafood stock

• 1 tbsp fresh parsley, finely chopped

Optional Garnishes

• Extra lemon wedges

• Chopped chives or dill

• Microgreens (for plating)

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SECTION 2: SELECTING AND PREPARING SEAFOOD

Choosing the Right Lobster Tails:

• Look for cold water lobster tails — they are sweeter and more tender than warm water varieties.

• Color should be grayish-black (raw) or deep red (if pre-cooked).

• Size matters: 5–6 oz tails are perfect for pan-frying and easier to handle than larger ones.

Choosing the Best Scallops:

• Sea scallops (not bay scallops) are large and perfect for searing.

• Look for dry-packed scallops — they haven’t been treated with phosphates, which means better browning and natural flavor.

• Avoid any scallops that feel mushy or have a chemical odor.

Prep: Scallops

1. Pat scallops dry thoroughly with paper towels.

2. Remove the side muscle (the little tab on the side) — it’s chewy and unnecessary.

3. Season lightly with salt and pepper just before searing.

Prep: Lobster Tails

1. Use kitchen shears to cut down the top shell lengthwise to expose the meat.

2. Gently lift the meat out, resting it on top of the shell (“piggyback style”) while keeping it attached at the base.

3. Season the meat with salt, pepper, and a drizzle of olive oil.

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SECTION 3: HOW TO COOK THE SCALLOPS PERFECTLY

Scallops can be intimidating, but they’re quick and simple if you follow this technique.

Steps:

1. Heat a cast iron or stainless-steel skillet over medium-high heat until very hot.

2. Add 1 tbsp olive oil and wait until it shimmers.

3. Carefully place scallops into the pan, flat side down, spaced apart.

4. Do not move them for 2–3 minutes.

5. Once a golden crust forms, flip and sear the other side for 1–2 minutes.

6. Remove from the pan and set aside on a warm plate.

🧠 Tip: The golden crust = flavor. If they’re sticking, they’re not ready to flip.

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SECTION 4: HOW TO COOK LOBSTER TAILS IN A PAN

While many people broil or steam lobster, pan-cooking with butter enhances the flavor and gives a beautiful sear.

Steps:

1. Lower heat to medium after removing scallops.

2. Add 2 tbsp butter to the same pan.

3. Place lobster tails meat side down and sear for 2–3 minutes until lightly browned.

4. Flip, add 2 tbsp more butter, a splash of white wine or seafood stock, and cover the pan with a lid.

5. Cook for another 4–6 minutes (depending on size), spooning butter over the tails as they cook.

6. The lobster is done when the meat is opaque and firm but not rubbery.

🔥 Internal temp: 135–140°F (57–60°C)

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SECTION 5: BUILDING THE GARLIC BUTTER SAUCE

Once the scallops and lobster are cooked, it’s time to bring everything together in a lush, aromatic sauce.

Steps:

1. In the same skillet, lower heat to medium-low.

2. Add the remaining 2 tbsp butter.

3. Sauté minced garlic until fragrant (about 1 minute — don’t let it brown).

4. Stir in lemon juice, zest, and white wine/stock to deglaze the pan.

5. Add red pepper flakes (if using).

6. Let it reduce slightly until thickened.

7. Stir in chopped parsley and season with a pinch of salt and black pepper.

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SECTION 6: PLATING & SERVING

Elegant Presentation:

1. Spoon garlic butter sauce onto plates.

2. Nestle lobster tails and scallops on top.

3. Drizzle with more sauce and garnish with parsley, chives, or microgreens.

4. Add lemon wedges on the side.

Casual Serving:

• Serve straight from the skillet family-style.

• Add a warm loaf of crusty bread to mop up the sauce.

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SECTION 7: PERFECT SIDE DISHES

Carb Options:

• Garlic mashed potatoes

• Buttered linguine or fettuccine

• Parmesan risotto

• Toasted baguette slices

Veggie Pairings:

• Roasted asparagus

• Steamed green beans with lemon

• Creamed spinach

• Grilled zucchini or summer squash

Wine Pairing:

• Chardonnay (buttery and rich)

• Sauvignon Blanc (zesty and citrusy)

• Champagne or sparkling wine (adds elegance)

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SECTION 8: STORAGE & LEFTOVERS

Storage:

• Cool leftovers quickly and store in an airtight container in the fridge for up to 2 days.

Reheating:

• Warm gently in a skillet over low heat with a little butter.

• Do not microwave — it ruins texture, especially scallops.

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SECTION 9: CUSTOMIZATION IDEAS

Make it Spicy:

• Add chopped chili or extra red pepper flakes to the butter sauce.

• Finish with a splash of hot sauce or chili oil.

Make it Creamy:

• Add ¼ cup heavy cream to the butter sauce for a velvety texture.

• Serve over pasta or grits for a comforting twist.

Surf & Turf:

• Pair with a perfectly cooked filet mignon or grilled ribeye.

• Serve on a platter with steak knives and seafood forks.

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SECTION 10: COMMON MISTAKES TO AVOID

Overcooking Scallops:

• Cook no more than 3–4 minutes total.

• They should be golden outside and slightly translucent inside.

Overcooking Lobster:

• Lobster becomes tough when overdone.

• Remove from heat as soon as it turns opaque.

Using wet scallops:

• Always use dry scallops. Wet-packed scallops steam and won’t sear properly.

Letting garlic burn:

• Burnt garlic turns bitter. Always cook it on low heat and watch carefully.

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SECTION 11: FAQ

❓ Can I use frozen seafood?

Yes. Just make sure to thaw completely in the fridge and pat dry thoroughly.

❓ Can I use ghee or plant-based butter?

Absolutely. Ghee adds a nutty richness, while dairy-free butters work for those avoiding dairy.

❓ Can I grill the lobster and scallops?

Yes! Grill over medium-high heat, then drizzle with the garlic butter after cooking.

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SECTION 12: FINAL THOUGHTS

Would I eat this Garlic Butter Lobster and Scallops? Absolutely — every time.

It’s:

• Decadent and flavorful

• Simple to prepare in under 30 minutes

• Versatile for different sides, sauces, or presentations

• Impressively elegant for guests, but comforting enough for a solo treat

Whether you're making it for a romantic dinner or a quiet celebration of your own culinary skill, this dish captures the beauty of seafood in its purest form, enhanced by the warm richness of butter, the sharpness of garlic, and the brightness of lemon.