🦞 Garlic Butter Lobster & Scallops
This Garlic Butter Lobster & Scallops tray is dinner in 25 minutes. A split lobster tail bakes in the center while scallops get a hard sear, then everything meets in a lemon-garlic butter sauce with extra-virgin olive oil and parsley.
I love how fast seafood cooks when the pan is hot. Dry the scallops well, and that extra lemon is not optional. 🌿
Jump to Recipe ↓ 🦞
Why You’ll Love This Tray 🌿
- 🦞 Dinner in 25 minutes
- 🔥 Golden seared scallops
- 🧄 Garlic butter with olive oil
- 🍋 Lemon in the sauce
- 🌿 Fresh parsley
- 🍽️ Special-night seafood, weeknight timing
- 🥗 Anti-inflammatory Mediterranean seafood plate
Why This Plate Fits an Anti-Inflammatory Mediterranean Pattern
Lobster and scallops are lean seafood. Extra-virgin olive oil shares the pan with a modest amount of butter so you still get the garlic-butter flavor from the photo. Lemon and parsley keep the sauce bright instead of heavy.
Pat the scallops dry and leave them alone in a hot pan. That is how you get the browned tops. The lobster only needs a short bake so it stays tender.
Frequently Asked Questions ❓
Can I use frozen lobster and scallops? 🧊
Yes. Thaw them in the fridge and dry them very well. Wet seafood steams instead of searing.
How do I split the tail? 🦞
Use kitchen shears down the top of the shell, then pull the meat up so it sits on the shell, like the photo.
What if I only have shrimp? 🦐
Use large shrimp in place of the scallops. They cook even faster — about 2 minutes per side.
Can I skip the butter? 🧈
You can use all olive oil. The title and the photo are a butter-and-oil sauce, so a few tablespoons of butter is enough.
🦞 Garlic Butter Lobster & Scallops
Ingredients 🛒
- 2 lobster tails, split
- 8 large sea scallops, side muscle removed
- 2 tablespoons extra-virgin olive oil, divided
- 3 tablespoons butter
- 4 garlic cloves, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped parsley
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Lemon wedges, to serve
Instructions 👩🍳
- Heat the oven to 425°F (220°C). Pat the lobster and scallops dry. Season both with salt, pepper, and paprika.
- Set the lobster tails in a small baking dish or foil pan. Spoon 1 tablespoon olive oil and 1 tablespoon melted butter over the meat, plus a little garlic. Bake 10–12 minutes, until the meat is just opaque.
- Meanwhile, heat the remaining olive oil in a skillet over high heat. Sear the scallops 2 minutes without moving them. Flip and cook 1–2 minutes more, until golden. Transfer to the lobster pan.
- Lower the skillet heat to medium. Add the remaining butter and garlic. Cook 30 seconds, then stir in the lemon juice and parsley.
- Pour the sauce over the lobster and scallops. Finish with more parsley and lemon wedges. Serve right away.
Nutrition
| Nutrient | Per serving (1/2) |
|---|---|
| Calories | 420 |
| Protein | 36g |
| Net carbohydrates | 4g |
| Total carbohydrates | 4g |
| Fiber | 0g |
| Total fat | 28g |
| Sodium | 780mg |
Estimates based on lobster tails, sea scallops, olive oil, and a modest garlic-butter sauce. Exact numbers vary with tail size.
Notes & Tips 💡
- Dry seafood and a hot pan are what give you that scallop crust from the photo.
- Extra-virgin olive oil shares the sauce with butter so this still sits in Mediterranean territory.
- Do not overbake the lobster. Pull it as soon as the meat turns from translucent to white.
- If the scallops are small, cut the sear time. They go rubbery fast.
- This is best eaten right away while the sauce is warm and the scallops are just cooked.
This Garlic Butter Lobster & Scallops tray is lemony, garlicky, and done in 25 minutes. A simple seafood plate built on olive oil, butter, lemon, and parsley. 🦞🍋
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
