Butter-Basted Lobster Tail with Seared Scallops: A Decadent Seafood Feast

Preheat your oven to 375°F (190°C).
Using kitchen shears, carefully cut the top of the lobster shells down the middle, then pull the shell apart slightly. Gently lift the lobster meat out of the shell, leaving the end attached, and lay it on top of the shell.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Stir in the lemon juice and chopped parsley.
Season the lobster meat with salt and pepper, then drizzle the garlic butter over the lobster tails, making sure they are well-coated.
Place the lobster tails on a baking sheet and bake for 12-15 minutes, or until the lobster meat is opaque and cooked through.
Step 2: Prepare the Scallops
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops, making sure they are not overcrowded in the pan.
Sear the scallops for 2-3 minutes on each side, until they are golden brown and have a slightly crispy exterior.
Once the scallops are cooked, add the butter and garlic powder to the pan. Allow the butter to melt, then swirl it around the scallops for extra flavor. Season with salt and pepper.
Remove the scallops from the skillet and set them aside.
Step 3: Assemble the Dish
Place the cooked lobster tails on a serving platter.
Arrange the seared scallops around the lobster tails, drizzling any remaining butter from the skillet over the scallops.
Serve the dish with lemon wedges for a refreshing burst of citrus.
Serving and Storage Tips