Butter-Basted Lobster Tail with Seared Scallops
A luxurious seafood dish featuring butter-basted lobster tails paired with perfectly seared scallops, bringing warmth and joy to your dining experience.
Ingredients
For the Lobster Tail
- 2 pieces lobster tails (6-8 oz each) Fresh lobster tails add a luxurious touch and flavor.
- 1/4 cup unsalted butter, melted Crucial for rich baste.
- 2 cloves garlic, minced Enhances flavor profile.
- 1 tbsp lemon juice Brightens the dish.
- 1/2 tsp paprika (optional) Adds color and a hint of smokiness.
- Salt and black pepper, to taste Elevates flavors.
- Fresh parsley, chopped (for garnish) Adds freshness.
For the Scallops
- 6 large sea scallops Tender and sweet.
- 2 tbsp olive oil Essential for searing.
- 2 tbsp butter Adds richness to the scallops.
- Lemon wedges, for serving Enhances flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Cut through the top shell of each lobster tail lengthwise and gently lift the meat out, placing it on top of the shell.
- In a small bowl, whisk together melted butter, minced garlic, lemon juice, paprika, salt, and pepper.
Cooking
- Brush the garlic butter generously over the lobster meat.
- Bake the lobster tails in the oven for about 10 to 12 minutes until the meat turns opaque and golden.
- While lobster is baking, pat scallops dry, season with salt and pepper, and heat olive oil in a skillet over medium-high heat.
- Sear scallops for about 2 to 3 minutes on each side until golden brown.
- In the last minute of cooking, melt 2 tablespoons of butter with minced garlic in the skillet.
- Plate the lobster tails alongside the seared scallops, drizzling with leftover garlic butter and garnishing with fresh parsley.
- Serve with lemon wedges.
Notes
Use fresh lobster and scallops for the best flavor. Beware while cooking scallops to avoid overcooking. Leftovers can be stored in an airtight container for up to two days.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 8gProtein: 50gFat: 45gSaturated Fat: 25gSodium: 600mgSugar: 1g
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