Lobster Tail and Seared Scallops with Garlic Butter Sauce – A Decadent Seafood Feast

Use kitchen shears to cut the top of the lobster shells lengthwise, exposing the meat.
In a small bowl, mix the melted butter, minced garlic, smoked paprika, salt, and pepper.
Brush the lobster meat with the butter mixture, ensuring it is well coated.
Place the lobster tails on a baking sheet and bake in the oven for 12-15 minutes or until the lobster meat is opaque and cooked through. (Internal temperature should reach 140°F/60°C.)
Step 2: Sear the Scallops
While the lobster is baking, heat a large skillet over medium-high heat and add the olive oil.
Pat the scallops dry with a paper towel to remove excess moisture (this helps them sear properly).
Season the scallops with salt and black pepper.
When the skillet is hot, add the scallops and cook for about 2-3 minutes per side, or until a golden crust forms and the scallops are opaque.
Remove the scallops from the skillet and set aside.
Step 3: Prepare the Garlic Butter Sauce
In the same skillet used for the scallops, melt the 3 tablespoons of butter over medium heat.
Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned.
Stir in the lemon juice, smoked paprika, and chopped parsley.
Let the sauce simmer for a minute and then remove it from the heat.
Step 4: Assemble and Serve
Plate the lobster tails and seared scallops.
Drizzle the garlic butter sauce over both the lobster and the scallops.
Garnish with additional chopped parsley and serve immediately with lemon wedges on the side.
Serving and Storage Tips