Sweet, delicate scallops and buttery lobster seared to a golden crust, then swirled in a garlicky lemon butter pan sauce—this dish tastes like a splurge but cooks in minutes. Serve over silky mashed potatoes, al dente pasta, or a pile of garlicky greens and you’ve got restaurant energy at home.
Why You’ll Love It
- Fast & fancy: 15 minutes on the stove, zero guesswork.
- Golden sear, tender centers: Dry scallops + hot pan = crust that melts into butter.
- One-pan sauce: Garlic, lemon, and parsley brighten the richness.
- Flexible: Use lobster tails or claw/knuckle meat; add pasta or keep it low-carb.
Ingredients
Seafood
- 8 large “dry” sea scallops (about 12 oz / 340 g), side muscles removed
- 8–10 oz (225–285 g) cooked lobster meat or 2 small lobster tails, thawed and meat removed
- Kosher salt & black pepper
- 1–2 tbsp neutral oil (canola/avocado) for searing
Garlic Butter Sauce
- 3 tbsp unsalted butter, divided (2 tbsp for sauce + 1 tbsp to finish)
- 3–4 garlic cloves, finely minced
- ¼ cup dry white wine or low-sodium seafood/chicken stock
- 1 tbsp fresh lemon juice, plus wedges to serve
- 2 tbsp cold unsalted butter (extra, for emulsifying)
- 1 tbsp chopped fresh parsley (plus more to finish)
- Pinch red pepper flakes (optional)
- Fine zest of ½ lemon (optional, for aroma)
To Serve (choose one)
- Warm buttered pasta (angel hair/linguine), creamy mashed potatoes, or sautéed asparagus/spinach
Time & Yield
- Prep: 10 minutes
- Cook: 10–12 minutes
- Total: ~20 minutes
- Yield: 2 generous servings
Step-by-Step
1) Prep the Seafood
- Pat scallops very dry; season both sides with salt and pepper.
- If using raw lobster tails: remove meat, butterfly if thick, and cut into large chunks. If pre-cooked meat, keep in big pieces.
2) Sear the Scallops
- Heat a stainless or cast-iron skillet over medium-high until hot. Add 1–2 tbsp oil.
- Lay scallops in (don’t crowd). Sear 1½–2½ minutes until deep golden. Flip; add 1 tbsp butter and baste 30–60 seconds.
- Transfer to a warm plate; tent loosely. Centers should be just opaque (120–125°F / 49–52°C).
3) Quick Sear the Lobster
- If raw: Add a touch more oil; sear lobster pieces 1–2 minutes until just opaque.
- If pre-cooked: Toss in the hot pan 30–45 seconds to warm. Transfer with scallops.
4) Make the Garlic Butter Sauce (2–3 minutes)
- Lower heat to medium. Add 2 tbsp butter; sauté garlic 30–45 seconds (fragrant, not brown).
- Deglaze with wine/stock, scraping browned bits; reduce by about half (45–60 seconds).
- Stir in lemon juice, a pinch of flakes, and lemon zest if using.
- Off heat, whisk in 2 tbsp cold butter to emulsify. Stir in parsley. Taste; season with salt/pepper.
5) Finish & Serve
- Return scallops and lobster (with juices) to the pan; gently coat in sauce 15–20 seconds.
- Plate over pasta/potatoes/greens. Spoon extra sauce over top. Finish with parsley and lemon wedges.
Nutrition (Per Serving, without sides)
Approx. 430–520 kcal, 26–32 g fat, 6–10 g carbs, 38–45 g protein, sodium varies by stock and added salt.
Pro Tips for a Perfect Sear
- Use “dry” scallops. If the package says “wet” or they’re glossy/slippery, rinse and pat very dry, then air-dry 5 minutes.
- Pan must be hot. Scallops should sizzle on contact and release easily once a crust forms.
- Butter timing. Start with oil (higher smoke point) and add butter after flipping to baste without burning.
- Don’t overcook lobster. Pull as soon as opaque—rubbery happens fast.
Variations & Twists
- Brown-Butter Sage: Brown 3 tbsp butter; add garlic last, then a few crisped sage leaves.
- Cajun Lemon Cream: After deglazing, add ¼ cup cream + ½ tsp Cajun seasoning; simmer 1 minute.
- Herb Forward: Finish with chopped chives + tarragon instead of parsley.
- Capers & White Wine: Add 1 tbsp capers with wine for briny pop.
Make-Ahead, Storage & Reheating
- Prep ahead: Portion seafood; mince garlic; chop herbs.
- Leftovers: Best day-of, but you can refrigerate up to 1 day.
- Reheat gently: Warm sauce in a skillet with a spoon of water/stock; add seafood just to heat through (30–60 seconds).
Suggested Sides
- Lemon-garlic angel hair with peas
- Charred asparagus with olive oil and sea salt
- Parmesan risotto or creamy mashed potatoes
- Crisp salad (arugula, shaved fennel, lemon vinaigrette)
Why This Recipe Works
Hot pan sear + quick butter baste builds a caramelized crust without overcooking. Deglazing captures every savory bit for a bright, emulsified sauce that coats the sweet seafood—luxury in under 20 minutes.
Final thought: Light a candle, warm some bread for dunking, and let the garlic-butter aroma do the rest.