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Delicious Garlic Butter Lobster and Scallops served with a side of lemon orzo.

Garlic Butter Lobster and Scallops

A quick and fancy recipe for buttery, garlicky lobster and scallops, brightened with lemon, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 500
Ingredients Method Notes

Ingredients
  

Seafood Ingredients
  • 4 oz Lobster tails Thawed if frozen.
  • 8 oz Sea scallops Dry scallops are preferred.
Cooking Ingredients
  • 4 tbsp Butter For cooking and sauce.
  • 2 cloves Garlic Freshly minced for best flavor.
  • 1 tbsp Lemon juice For brightness.
  • 1 tsp Lemon zest Adds fresh lemon flavor.
  • 1 tbsp Parsley Chopped for garnish.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • pinch Chili flakes Optional, for heat.
Pasta or Rice
  • 1 cup Orzo Can substitute with rice.

Method
 

Cooking Seafood
  1. Thaw lobster tails overnight in the fridge if frozen.
  2. Dry the scallops well using paper towels.
  3. Heat a skillet over medium-high heat until hot.
  4. Add a high smoke point oil, then the lobster tails and sear until firm and opaque, about 5-6 minutes.
  5. Remove the lobster and add the scallops to the pan, ensuring not to crowd them.
  6. Cook scallops for 2-3 minutes until golden, then flip and cook for an additional 2-3 minutes.
Making the Sauce
  1. Lower the heat, add butter and minced garlic to the pan, stirring until fragrant.
  2. Add lemon juice and zest, season with salt, pepper, and chili flakes if using.
  3. Return the scallops and lobster to the pan, tossing to coat in the sauce.
Prepare the Orzo
  1. Cook orzo in salted boiling water according to package instructions.
  2. Once cooked, drain and toss with a bit of butter, lemon zest, and a splash of pasta water.
Serving
  1. Plate the orzo, top with lobster and scallops, and drizzle with garlic butter sauce.
  2. Garnish with chopped parsley and serve immediately.

Notes

For best results, avoid overcooking the seafood. Use dry scallops for better searing. Pair with a salad or crusty bread to soak up the sauce.