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.