Garlic Butter Lobster and Scallops
Ingredients
For the Lobster:
– 2 lobster tails
– 1/4 cup unsalted butter, melted
– 3 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon smoked paprika (optional, for color)
– Salt and pepper to taste
For the Scallops:
– 1 pound sea scallops, patted dry
– 2 tablespoons olive oil
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 teaspoon red pepper flakes (optional)
– 1 tablespoon fresh parsley, chopped
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Instructions
For the Lobster Tails:
1. Prepare the Lobster: With kitchen shears, carefully cut through the shell of the lobster tail lengthwise to reveal the meat. Gently pull the meat out of the shell and position it on top.
2. Season: In a small bowl, combine the melted butter, garlic, lemon juice, paprika, salt, and pepper. Generously brush this mixture over the lobster meat.
3. Bake or Broil: Preheat your oven to 400°F (200°C) for baking or set the broiler to high. Bake for 12 to 15 minutes or broil for 6 to 8 minutes, until the meat becomes opaque and tender. Baste with additional garlic butter halfway through the cooking process.
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For the Scallops:
1. Sear the Scallops: Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper. Sear them for 2 to 3 minutes on each side until they achieve a golden brown color. Remove from the skillet and set aside.
2. Prepare the Sauce: Reduce the heat and add butter to the same skillet. Incorporate the garlic and red pepper flakes, cooking for 1 minute. Return the scallops to the skillet, allowing them to be coated in the sauce.
3. Garnish and Serve: Sprinkle with chopped parsley and serve immediately alongside the lobster tails.
