Using kitchen shears, carefully cut along the top of each lobster tail to expose the meat. Gently pull the meat out, leaving the end attached to the shell. This will help the lobster cook evenly.
Season both sides of the lobster meat with a pinch of salt and pepper.
Sear the Scallops:
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the scallops in a single layer. Sear them for about 2-3 minutes on each side until they are golden brown and cooked through (opaque in the center). Remove the scallops from the skillet and set them aside.
Cook the Lobster:
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the lobster tails, shell side down. Cook for 4-5 minutes, then flip them over and cook for an additional 3-4 minutes until the lobster is fully cooked and opaque. Remove the lobster tails from the skillet and set them aside with the scallops.
Prepare the Garlic Butter Sauce:
In the same skillet, add the remaining 2 tablespoons of butter and melt over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not burnt.
Stir in the lemon juice, lemon zest, and a pinch of salt and pepper. Allow the sauce to simmer for an additional 1-2 minutes to meld the flavors.
Combine and Serve:
Return the scallops and lobster tails to the skillet, spooning the garlic butter sauce over the seafood to coat. Let everything heat through for about 2 minutes.
Garnish with freshly chopped parsley and serve immediately.
Serving and Storage Tips:
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