1/2 lb sea scallops, patted dry
2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
For the Lobster:
Prepare the Lobster Tails: Using kitchen shears, cut along the top of each lobster tail shell. Pull the meat out, leaving it attached at the base, and rest it on the shell.
Make the Garlic Butter: In a bowl, mix the melted butter, garlic, lemon juice, paprika, salt, and pepper. Brush this over the lobster meat.
Broil the Lobster: Preheat your oven broiler. Place the lobster tails on a baking sheet and broil for 8-10 minutes until the lobster meat is opaque and fully cooked, basting with more garlic butter halfway through. Garnish with parsley and serve with lemon wedges.
For the Scallops:
Sear the Scallops: Heat olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, then sear them for 2-3 minutes on each side until golden brown and firm. Remove the scallops from the pan and set them aside.
Make the Garlic Butter: In the same skillet, melt the butter and cook the garlic for 1 minute until fragrant. Return the scallops to the pan and coat them in the garlic butter.
Serve:
Plate the lobster tails and scallops together, garnish with fresh parsley, and drizzle any extra garlic butter from the pan over the top. Add lemon wedges for extra flavor.
