When it comes to preparing a special dinner, few dishes rival the elegance and flavor of seafood. Among the best combinations is lobster paired with scallops, both seared in rich garlic butter. This dish sounds extravagant, but with the right approach, it can be made right at home in under 30 minutes—no restaurant required.
This garlic butter lobster and scallops recipe delivers tender, buttery seafood with bold flavor and a golden sear. It’s ideal for a date night, a celebratory dinner, or even when you simply want to treat yourself to something elevated without the fuss.
Why You’ll Love This Recipe
Lobster and scallops have long been considered delicacies, but that doesn’t mean they need to be complicated to cook. This recipe breaks down the process into simple steps and uses ingredients that enhance—not overpower—the natural sweetness of the seafood.
Here are a few reasons why this dish is a favorite:
Quick cooking time, under 30 minutes from start to finish
One skillet for both the lobster and scallops
Restaurant-quality flavor with minimal ingredients
Perfectly seared scallops and tender lobster tails
Pairs beautifully with pasta, rice, or steamed vegetables
This meal proves that a five-star dinner doesn’t require hours in the kitchen.
Ingredients You’ll Need
This dish uses a small list of quality ingredients to let the seafood shine.
- 2 lobster tails (about 5 to 6 ounces each)
- 12 large sea scallops (dry-packed)
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- Juice of 1 lemon
- 1 tablespoon fresh parsley, finely chopped
- Salt and black pepper to taste
- Optional: red pepper flakes for a little heat
Ingredient Notes
Use fresh or properly thawed seafood. If your lobster tails or scallops were frozen, make sure they’re completely thawed before cooking.
Dry scallops are essential for a golden sear. Avoid scallops soaked in a brine solution—they release water and won’t caramelize well.
Step-by-Step Instructions
Step 1: Prepare the Seafood
Pat the lobster tails and scallops dry with paper towels. This step is crucial for a proper sear. Use kitchen shears to split the top of each lobster shell and gently loosen the meat, leaving it attached at the base for a more elegant presentation.
Season both the lobster tails and scallops on both sides with salt and black pepper.
Step 2: Sear the Scallops
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter. When the butter is melted and the skillet is hot, place the scallops in the pan in a single layer, making sure they’re not crowded.
Sear for about 2 to 3 minutes on each side without moving them. They should develop a deep golden crust. Remove the scallops and set aside on a plate.
Step 3: Cook the Lobster Tails
In the same skillet, reduce the heat to medium. Add the remaining 2 tablespoons of butter. When it begins to melt, add the minced garlic. Cook for about 1 minute until fragrant, stirring often to avoid burning.
Place the lobster tails meat-side down in the skillet. Sear for 2 to 3 minutes. Flip the tails and spoon some of the melted garlic butter over the top. Cover loosely with a lid or foil and cook for another 2 to 3 minutes until the lobster meat is opaque and firm.
Add the lemon juice and chopped parsley to the pan. Stir gently to combine and coat the lobster in the lemon garlic butter sauce.
Step 4: Finish and Serve
Return the scallops to the skillet just long enough to warm them through—about 1 minute. Spoon the garlic butter sauce over both the scallops and lobster before removing from heat.
Serve immediately while everything is hot and glistening with butter.
Serving Suggestions
This dish pairs wonderfully with a variety of sides. Here are a few ideas:
Buttered pasta tossed in garlic and herbs
Creamy mashed potatoes or risotto
Steamed asparagus or sautéed spinach
Crusty bread to soak up the sauce
Lemon rice pilaf or wild rice blend
You can also serve it with a glass of crisp white wine like Sauvignon Blanc or Chardonnay to enhance the seafood flavors.
Frequently Asked Questions
Can I use frozen lobster or scallops?
Yes, but they must be fully thawed and patted dry. For best results, thaw overnight in the refrigerator and then blot excess moisture before cooking.
How do I know when the lobster is cooked?
The meat should turn from translucent to opaque and feel firm to the touch. Overcooked lobster becomes rubbery, so watch closely.
What’s the secret to perfectly seared scallops?
Make sure they’re dry and that your pan is hot. Don’t move them during the sear. Letting them cook undisturbed creates that desirable golden crust.
Can I use garlic powder instead of fresh garlic?
Fresh garlic is highly recommended for this recipe. It provides more aroma and flavor than garlic powder, especially when sautéed in butter.
What if I don’t have fresh parsley?
You can use dried parsley in a pinch, but fresh adds brightness that complements the richness of the butter.
Storage and Reheating Tips
Seafood is always best enjoyed immediately, but if you do have leftovers:
Refrigerate in an airtight container for up to 2 days
Reheat gently in a skillet over low heat with a splash of broth or butter to prevent drying out
Avoid microwaving, as it can make the lobster and scallops rubbery
Freezing is not recommended once cooked, as the texture of the seafood will degrade
Final Thoughts
This garlic butter lobster and scallops dish combines luxury and simplicity in a way few recipes do. It’s rich, flavorful, and impressive enough for guests, yet easy enough for a quiet dinner at home. With just one skillet and a few pantry staples, you can enjoy a seafood meal that feels like it came from a fine dining restaurant.
Whether you’re celebrating a special occasion or just craving something indulgent, this recipe delivers the kind of flavor and elegance that makes any meal feel unforgettable. Try it once, and it may just become your signature seafood dish.