Rich, buttery, and packed with flavor—this garlic butter lobster & scallops dish is elegant enough for special occasions but simple enough to make at home!
🛒 Ingredients (Serves 2–3)
- 2 lobster tails (halved lengthwise)
- 250g scallops (patted dry)
- 3 tbsp butter
- 3 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/2 tsp paprika
- Salt & black pepper
- 1 tbsp chopped parsley
👩🍳 Instructions
1. Prep seafood
- Pat scallops dry (important for sear)
- Season lobster and scallops with salt, pepper, and paprika
2. Sear scallops
- Heat oil in a pan on medium-high
- Add scallops → cook 1.5–2 minutes per side
- Remove once golden crust forms
3. Cook lobster
- In same pan, add a little butter
- Place lobster cut-side down
- Cook 4–5 minutes, flip and cook 2–3 more minutes
4. Make garlic butter
- Lower heat
- Add butter + garlic → cook until fragrant
- Add lemon juice and parsley
5. Combine
- Return scallops to pan
- Spoon garlic butter over everything
💡 Tips for Perfect Seafood
- Don’t overcrowd the pan
- Dry scallops = better crust
- Don’t overcook lobster (gets rubbery)
- Use fresh garlic and butter for best flavor
🍽️ Serve With
- Rice or risotto 🍚
- Pasta 🍝
- Steamed veggies 🥦
- Crusty bread 🥖
🔥 Variations
- Creamy Version: Add a splash of cream
- Spicy: Add chili flakes
- Herb Butter: Add thyme or rosemary
- Grilled Version: Grill lobster instead
⚖️ Approx Nutrition (Per Serving)
- Calories: ~350–450
- Protein: ~30–35g
- Carbs: ~3–5g
- Fat: ~20–25g
🧮 WW (Weight Watchers) Points
- 5–7 points per serving
👉 Lower points:
- Reduce butter
- Use less oil
❓ FAQs
Why are scallops not browning?
Too much moisture or low heat.
Can I use frozen seafood?
Yes—thaw completely and pat dry.
Can I bake instead?
Yes, but pan-searing gives best flavor.