Garlic Butter Lobster & Scallops
Succulent lobster, tender scallops, garlic, butter, lemon juice, parsley – this 30-minute seafood masterpiece is pure elegance on a plate.
Personal Story Behind This Recipe
I’ll admit it: this recipe was born from one glorious evening of indecision. I couldn’t choose between lobster and scallops, so naturally, I had both. It was my birthday (and yes, I was cooking for myself – chefs do that), and I craved something decadent but not overly complicated. Armed with a skillet, a stick of butter, and sheer culinary arrogance, I whipped up what would later become a fan-favorite at every dinner party since. This Garlic Butter Lobster & Scallops dish became my love letter to seafood – rich, silky, garlicky, and oh-so-satisfying.
Unique Selling Points of This Recipe
This dish doesn’t just bring flavor to the table – it waltzes in like it owns the place.
Here’s what makes it unforgettable:
- Two seafood icons, one skillet – Why choose between lobster and scallops when you can gloriously have both?
- Fast & fabulous – From pan to plate in just 30 minutes, making it perfect for weeknight luxury or last-minute guests.
- Garlic butter magic – The kind of sauce you want to bathe in (or at least mop up with crusty bread).
- Versatile serving options – Serve it over pasta, rice, or with nothing but a fork and a grateful heart.
- High-end taste, home-cooked ease – No fancy tools, just solid ingredients and a reliable skillet.
Ingredient Notes (With a Sprinkle of Sass)
Before we jump into sautéing like seafood royalty, let’s break down the cast of characters:
- Lobster meat – Pre-cooked is totally fine here! It saves you time, therapy, and possible claw injuries. Just make sure it’s tender and cut into generous chunks.
- Sea scallops – Dry them well! Moisture is the enemy of the golden crust we crave. Think: golden-brown, not steamed and sad.
- Butter – Unsalted is king here. We want control over the saltiness – not sabotage from the start.
- Garlic – Six cloves. Yes, six. This is garlic butter after all, not “lightly hinted seafood.”
- Fresh parsley – Adds brightness, freshness, and that “I-know-what-I’m-doing” look.
- Lemon juice – Because even seafood wants a little zing in its life.
- Olive oil – Helps with that crispy sear. Butter burns, olive oil saves.
- Salt & Pepper – Keep it classic. Let the seafood shine.
Step-by-Step Cooking Instructions
Ready to channel your inner chef and blow minds at the dinner table? Here’s how it all comes together:
1. Butter & Garlic: The Dynamic Duo
Start by melting your butter in a large skillet over medium heat. Toss in the minced garlic and gently sauté for about a minute. Keep an eye on it – burnt garlic turns sweet romance into bitter betrayal.
2. Olive Oil Enters the Chat
Add olive oil to the butter-garlic bath. It balances the flavor and ensures a nice, even heat for our delicate scallops.
3. Scallop Showtime
Place the patted-dry scallops into the skillet in a single layer. Cook each side for 3–4 minutes or until golden brown and opaque in the center. You’re looking for that caramelized crust – not rubbery blobs. Remove and set aside like the VIPs they are.
4. Lobster Luxury
Now, toss the lobster meat into the same skillet. Let it bask in the leftover butter and garlic goodness for 2–3 minutes until it’s heated through and glistening with joy.
5. Final Flourish
Sprinkle in the parsley and pour in the lemon juice. Stir everything together like you’re conducting a seafood symphony. Add salt and pepper to taste.
6. Reunite & Serve
Gently return the scallops to the skillet, toss them with the lobster and sauce, and serve hot. Bonus points if you plate it over creamy mashed potatoes, pasta, or pair it with a crusty baguette. Fancy napkins optional.
Storage Options
While best enjoyed fresh (because who likes rubbery reheats?), leftovers can be saved if you must:
- Refrigerator: Store in an airtight container for up to 2 days. Reheat gently in a skillet over low heat with a splash of butter or broth to revive it.
- Freezing: Not recommended – scallops and lobster don’t enjoy ice baths. They lose texture and turn sad.
Variations and Substitutions
Want to tweak this dish or accommodate what’s in your fridge? Here’s how:
- Shrimp Swap – Don’t have lobster? Use large shrimp. It won’t be quite as luxe, but it’ll still impress.
- Herb Twist – Try fresh thyme or dill instead of parsley for a different aromatic note.
- Spice it Up – Add a pinch of red pepper flakes or a splash of white wine for extra complexity.
- Dairy-Free Option – Use vegan butter and skip the lobster. Go full scallop mode.
- Surf & Turf – Feeling wild? Toss in sliced steak with the scallops instead of lobster for a bougie surf-and-turf skillet.
Garlic Butter Lobster & Scallops
Ingredients
- 1 pound (approximately 450 grams) of cooked lobster meat, cut into 1-inch pieces
- 1 pound (approximately 450 grams) of sea scallops, thoroughly patted dry
- 1/2 cup (1 stick or 113 grams) of unsalted butter
- 6 cloves of garlic finely minced
- 1/4 cup of freshly chopped parsley
- 2 tablespoons of freshly squeezed lemon juice
- 1 teaspoon of salt adjust to taste
- 1/2 teaspoon of ground black pepper
- 2 tablespoons of olive oil
Instructions
- In a large skillet set over medium heat, melt the unsalted butter. Once the butter is melted and gently bubbling, add the minced garlic. Sauté for approximately one minute, stirring constantly to prevent the garlic from browning or burning.
- Add the olive oil to the skillet, combining it with the garlic-infused butter. Allow the mixture to heat thoroughly before proceeding.
- Carefully place the dried scallops into the skillet in a single, evenly spaced layer. Cook for 3 to 4 minutes on each side, or until the scallops develop a golden-brown sear and are opaque in the center. Once cooked, remove the scallops from the skillet and set aside temporarily.
- Add the pre-cooked lobster meat to the same skillet. Allow it to warm through for 2 to 3 minutes, gently stirring to ensure even heating without overcooking.
- Introduce the chopped parsley and fresh lemon juice to the skillet, stirring gently to blend the flavors. Season the mixture with salt and ground black pepper, adjusting the seasoning according to preference.
- Return the seared scallops to the skillet, ensuring they are evenly coated in the garlic butter sauce. Toss lightly to combine. Serve the dish immediately, ideally accompanied by pasta, rice, or crusty bread to complement the rich sauce.
