Ingredients:
For the Lobster Tail:
2 lobster tails (6-8 oz each)
¼ cup unsalted butter, melted
2 cloves garlic, minced
1 tbsp lemon juice
½ tsp paprika (optional, for color)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Seared Scallops:
6 large sea scallops
2 tbsp olive oil
2 tbsp butter
2 cloves garlic, minced
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges, for serving
Instructions:
Prepare the Lobster Tails:
Preheat the oven to 425°F (220°C).
Using kitchen shears, cut along the top shell of each lobster tail, lengthwise. Gently lift the lobster meat and rest it on top of the shell.
In a bowl, mix melted butter, minced garlic, lemon juice, paprika, salt, and black pepper.
Brush the lobster meat generously with the garlic butter.
Place the lobster tails on a baking sheet and bake for 10-12 minutes, until the meat is opaque and slightly golden.
Sear the Scallops:
Pat the scallops dry with a paper towel and season with salt and black pepper.
Heat olive oil in a skillet over medium-high heat.
Add the scallops and sear for 2-3 minutes per side, until golden brown and caramelized.
In the last minute of cooking, add the butter and minced garlic to the skillet. Spoon the melted butter over the scallops for extra flavor.
Plate and Serve:
Arrange the lobster tails and seared scallops on a serving plate.
Drizzle with extra garlic butter and garnish with fresh parsley.
Serve with lemon wedges for squeezing.
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Calories: 450 kcal | Protein: 40g
