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Dreamy Garlic Butter Lobster and Scallops
I whipped this up on our anniversary and now it’s our top pick for any special night. That juicy lobster and those pan-seared scallops swimming in garlicky butter sauce? Total flavor party. It looks like a high-end dinner but you can actually pull it together at home and turn any night into a celebration.
Fancy Dinner Without Going Out
The magic here is how quick ingredients turn into something crazy delicious. The garlicky buttery sauce brings out all those natural seafood flavors and keeps everything so juicy. It works for holidays or just making an average Tuesday feel classy and fun.
Stuff to Grab
- Parsley: Chop up fresh if you can for bright color.
- Salt and Pepper: Season til it tastes just right.
- Paprika: Adds a pretty color and mellow heat.
- Lemon Juice: Squeeze fresh for extra zing.
- Lobster Tails: Plump and juicy ones bring the best results.
- Olive Oil: Use it for that golden crust on your scallops.
- Garlic: Mince up fresh for big flavor.
- Sea Scallops: Pat dry so you get a nice sear.
- Butter: Go with unsalted so you call the shots on saltiness.
How to Whip Up Your Seafood Spread
- Finish With More Garlic Butter
- Let all those flavors soak in together at the end.
- Scallops in the Pan
- Crank up the heat for a super crispy edge and golden crust.
- Broil Those Lobster Tails
- Pop them under the heat and baste so they stay juicy.
- Get the Lobster Ready
- Split shells, then brush on that buttery magic.
Seafood Know-How
Starting fresh matters—seafood quality totally shines here. Dry your scallops, they'll crisp up way better. Don’t walk away from the stove, overcooking ruins things fast. Turn your baking pan halfway when you broil so everything cooks the same.
What Goes Great With It
Crusty bread is a must for swiping up that buttery sauce. Salad on the side keeps things fresh, and a cool glass of white wine takes it up a notch. Sometimes we go for creamy risotto if we’re extra hungry.
Stashing Leftovers
Tastes best soon as you make it but if you have some left, pop it in the fridge for a couple days. Warm up slowly in a pan with a bit of butter and it'll stay tender. You could freeze it but honestly, fresh is best.
Switch It Up
Try jumbo shrimp or slot in some fresh crab for a twist. Want heat? Sprinkle red pepper flakes. Herbs like fresh thyme swap in nice for parsley. Toss in spinach or asparagus for a pop of green.
Handy Info
If you’re using frozen lobster tails, just make sure they’re thawed all the way before cooking. Dried parsley works too if that’s what you’ve got. Dry scallops and a hot pan mean no sticking. Want a new flavor? Try grilling those lobster tails outside.
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Frequently Asked Questions
- → How do I know my scallops will turn out golden?
Make sure your scallops are super dry. Get your frying pan nearly smoking hot. Cook just a few at a time and don't mess with them till it's time to flip.
- → Why open up lobster tails before cooking?
Slicing them open helps them cook nice and even, plus the garlic butter can really get inside. It looks extra fancy too.
- → Is it okay to make this earlier?
Eat lobster and scallops right after you cook them for best flavor. You can totally prep the butter mix and get your seafood cleaned ahead of time though.
- → How can I tell the seafood's cooked?
Lobster will turn white and feel firm. Scallops should be browned up outside but have a hint of see-through in the middle.
- → What can I put on the side with this?
Try it with a simple salad, some roasted veggies, creamy risotto, or some bread to dunk in all that extra garlicky sauce.