Garlic Butter Lobster Tails and Scallops

Use kitchen shears to carefully cut the lobster tails in half lengthwise. Remove any veins or shell bits.
Pat the scallops dry with paper towels to remove any moisture.
Sear the Lobster Tails:

Heat 2 tbsp olive oil and 3 tbsp butter in a large skillet over medium-high heat.
Once the butter is melted and the oil is hot, place the lobster tails cut side down in the skillet.
Cook for about 4-5 minutes, then flip them over and cook for an additional 2-3 minutes until the lobster is opaque and cooked through.
Remove the lobster tails from the skillet and set aside.
Cook the Scallops:

In the same skillet, add the remaining 1 tbsp olive oil and 2 tbsp butter.
Once melted, add the scallops in a single layer, making sure they don’t overlap. Cook for about 2-3 minutes per side until golden brown and cooked through.
Season with salt and pepper to taste.
Make the Garlic Butter Sauce:

Once the scallops are done, add the minced garlic to the pan and sauté for about 1 minute until fragrant.
Pour in the lemon juice and stir to combine. Scrape any flavorful bits from the bottom of the pan.
Finish the Dish:

Return the lobster tails to the skillet, along with the scallops. Spoon the garlic butter sauce over the seafood.
Cook for an additional 1-2 minutes to heat everything through.
Garnish with fresh parsley and extra lemon wedges if desired.
Serving and Storage Tips