Garlic Butter Lobster and Scallops

Why You’ll Love This Recipe

I love this dish because it brings bold, luxurious flavor with minimal effort. The garlic butter coats each bite in richness, while the lobster tails and scallops offer that signature seafood sweetness. It’s perfect when I want to impress guests or treat myself to something special without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the seafood:

• 2 lobster tails (split in half)

• 8 large sea scallops (patted dry)

• Salt & pepper to taste

• 1 tbsp olive oil

For the garlic butter sauce:

• 3 tbsp unsalted butter

• 4 garlic cloves (minced)

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• 1 tbsp chopped fresh parsley (optional for garnish)

Directions

1. I start by seasoning the lobster tails and scallops with salt and pepper.

2. I heat the olive oil in a large skillet over medium-high heat.

3. I sear the scallops for about 2 minutes on each side, until golden and just cooked through. Then I remove them from the skillet and set aside.

4. I add the lobster tails to the same skillet, flesh side down, and sear for about 2–3 minutes until they begin to brown. I flip and continue cooking for another 2–3 minutes.

5. I reduce the heat to medium and add the butter to the pan. Once melted, I stir in the garlic and cook for 30 seconds until fragrant.

6. I add the lemon juice and zest, then return the scallops to the skillet. I spoon the garlic butter over the lobster and scallops to coat them well.

7. I finish with chopped parsley and serve hot.

Servings and timing

This recipe serves 2 and takes about 10 minutes to prep and 15 minutes to cook, making it ready in 25 minutes.

Variations

• I sometimes add a splash of white wine to the garlic butter for extra depth.

• I substitute shrimp for scallops when I want a more budget-friendly option.

• I add a pinch of red pepper flakes to the butter for a little heat.

• I serve it over pasta or risotto when I want a more filling meal.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I gently warm the seafood in a skillet over low heat with a bit of extra butter to keep it moist. I avoid microwaving to prevent the seafood from getting rubbery.

FAQs

Can I use frozen lobster tails and scallops?

Yes, I just make sure to fully thaw and pat them dry before cooking to get a good sear and avoid excess moisture.

What’s the best way to split lobster tails?

I use kitchen shears to cut down the middle of the shell, then use a knife to slice the meat. It makes them easier to cook evenly.

Can I bake this recipe instead of pan-searing?

Yes, I can place everything in an oven-safe dish, pour over the garlic butter, and bake at 400°F (200°C) for about 10–12 minutes.

How do I know when scallops are done?

I cook scallops until they’re golden brown on both sides and just opaque in the center—they only need about 4 minutes total.

Can I make this dairy-free?

Yes, I swap the butter for a dairy-free alternative like plant-based butter or olive oil, but I keep in mind the flavor will be slightly different.

Conclusion

Garlic Butter Lobster and Scallops is my go-to when I want a quick yet luxurious seafood dish. With a rich garlic-lemon butter and tender, perfectly cooked shellfish, it’s a dish that always feels like a celebration. I keep it simple or dress it up, but either way, it never fails to impress.