If you’re looking to impress guests or treat yourself to a high-end meal at home, this Garlic Butter Lobster and Scallops recipe delivers five-star flavor without the restaurant price tag. With tender lobster tails and golden-seared scallops tossed in a rich garlic butter sauce, this decadent dish is perfect for romantic dinners, holidays, or whenever you’re craving a taste of luxury.
Why You’ll Love This Recipe:
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Restaurant-quality at home: No need to dine out for a high-end meal.
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Quick and easy: Ready in just 30 minutes with minimal prep.
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High-value ingredients: Perfect for boosting affiliate or ad income.
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Rich and flavorful: Garlic butter sauce takes it over the top.
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Impressive presentation: Ideal for entertaining or special occasions.
Ingredients Breakdown
For the Seafood:
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2 lobster tails – Peeled, deveined, and halved for faster, even cooking.
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12 scallops – Cleaned and patted dry for a golden sear.
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3 tbsp butter – Divided for sautéing and sauce.
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4 garlic cloves, minced – The star aromatics for the buttery sauce.
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½ tsp paprika – Adds color and subtle warmth.
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¼ tsp cayenne pepper (optional) – Brings a gentle kick of heat.
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Salt & pepper – Essential seasoning to enhance the seafood flavor.
For the Sauce and Garnish:
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1 tbsp fresh lemon juice – Brightens the richness of the butter.
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1 tbsp chopped fresh parsley – For a pop of freshness and color.
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Lemon wedges – Perfect for squeezing just before serving.
Tips and Tricks:
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Use dry scallops: Wet-packed scallops can steam instead of sear—always opt for dry-packed.
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Don’t overcrowd the pan: Cook in batches if necessary to ensure proper searing.
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Control the heat: Garlic burns easily—watch it closely while sautéing.
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Lemon zest bonus: Add lemon zest to the sauce for extra citrus aroma.
Variations and Customizations:
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Surf and turf: Pair with filet mignon or ribeye for a show-stopping steakhouse meal.
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Creamy twist: Stir in a splash of heavy cream to create a garlic butter cream sauce.
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Herb upgrades: Try fresh thyme or tarragon for added flavor depth.
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Spicy kick: Add red pepper flakes instead of cayenne for adjustable heat.
Pairing Suggestions:
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Wine: A crisp Chardonnay or Sauvignon Blanc balances the richness.
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Sides: Serve with garlic mashed potatoes, sautéed asparagus, or a fresh Caesar salad.
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Bread: Toasted French bread or buttery rolls to soak up the sauce.
Storage Instructions:
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Refrigerator: Store leftovers in an airtight container for up to 2 days.
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Reheating: Warm gently in a skillet with a splash of butter to prevent drying out.
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Not recommended for freezing: Scallops and lobster can become rubbery when frozen and reheated.
Popular Questions:
Can I use frozen lobster tails?
Yes, just thaw them fully in the refrigerator overnight before cooking.
What’s the best skillet to use?
A cast-iron skillet or stainless-steel pan gives the best sear for scallops.
Can I substitute shrimp?
Absolutely! Shrimp works well if you want a more budget-friendly option.
How do I know when scallops are done?
They should have a golden crust and be opaque in the center. Overcooking will make them rubbery.