Garlic Butter Lobster and Scallops: A Decadent Seafood Feast

Start by cutting the lobster tails lengthwise, exposing the meat. Use kitchen shears to carefully cut down the middle of the top shell and gently pull apart the shell to reveal the lobster meat.
Pat the lobster tails and scallops dry with paper towels to ensure a good sear when cooking.
Cook the Lobster Tails:

Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and melt. Once the butter is hot and bubbly, add the lobster tails, shell side down.
Sear the lobster for 4-5 minutes, then flip them over and cook for an additional 3-4 minutes, or until the lobster meat is opaque and fully cooked. Remove from the skillet and set aside.
Cook the Scallops:

In the same skillet, add the remaining 2 tablespoons of butter and melt over medium-high heat. Once the butter is hot, add the scallops in a single layer.
Cook the scallops for about 2-3 minutes per side until golden brown on the outside and opaque in the center. Avoid overcrowding the pan to ensure a good sear. Remove the scallops from the skillet and set aside.
Make the Garlic Butter Sauce:

In the same skillet, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
Pour in the white wine (if using) and allow it to reduce by half, which should take about 1-2 minutes.
Lower the heat to medium-low, then add the remaining butter and stir until melted and combined with the garlic and wine. Add the red pepper flakes, lemon juice, salt, and pepper, and stir to incorporate. Taste the sauce and adjust seasoning as needed.
Combine Lobster and Scallops with Garlic Butter:

Return the lobster tails and scallops to the skillet, spooning the garlic butter sauce over them. Let everything simmer together for 2-3 minutes so the flavors meld.
Serve:

Plate the lobster and scallops, drizzling with the remaining garlic butter sauce from the pan. Sprinkle with fresh parsley and serve with lemon wedges on the side.
Serving and Storage Tips: