GARLIC BUTTER LOBSTER AND SCALLOPS

About This RecipeThis recipe prepares lobster and scallops seared in garlic-infused butter. It uses high-heat cooking techniques to achieve caramelization while maintaining tender seafood textures. Total preparation and cooking time is approximately 20 minutes, yielding 2 main course servings or 4 appetizer portions. Why You’ll Love This RecipeCombines two premium seafood varietiesMinimal ingredient listQuick cooking processRestaurant-quality results at homeAdaptable to various cooking surfacesIngredients2 lobster tails (150g each), shelled and deveined8 large sea scallops (approx. 450g total), side muscle removed4 tablespoons unsalted butter4 garlic cloves, minced2 tablespoons olive oil1 tablespoon lemon juice1 teaspoon paprika2 tablespoons chopped parsleySalt and black pepper to tasteLemon wedges for servingStep by Step InstructionsPat lobster and scallops dry thoroughly with paper towels.Season seafood evenly with salt, pepper, and paprika.Heat large skillet over medium-high heat until hot.Add olive oil and swirl to coat skillet surface.Place scallops in skillet without crowding, flat-side down.Sear scallops 2-3 minutes until golden crust forms.Flip scallops and cook 1-2 more minutes. Transfer to plate.Add lobster tails to same skillet, cut-side down.Sear lobster 2 minutes until opaque around edges.Flip lobster and cook 2-3 minutes until just cooked through.Reduce heat to low. Add butter and minced garlic.Cook garlic 1 minute until fragrant but not browned.Return scallops to skillet with lobster.Add lemon juice and baste seafood with garlic butter.Remove from heat. Stir in chopped parsley.Serve immediately with lemon wedges.FAQCan I use frozen seafood?Yes. Thaw completely in refrigerator and pat dry before cooking. How do I know when lobster is cooked?Lobster meat turns opaque white with internal temperature of 60°C (140°F). Can I substitute other seafood?Shrimp or firm white fish may substitute with adjusted cooking times. You Must KnowDry surfaces ensure proper searing and crust formationOvercooking causes seafood to become tough and rubberySkillet must be preheated before adding seafoodButter added late prevents burning during high-heat searingStorage TipsConsume immediately for optimal qualityRefrigerate leftovers up to 1 day in airtight containerReheat gently in skillet over low heatFreezing not recommended – texture deterioratesStore sauce separately if possibleEnjoy!