WOULD YOU EAT THIS GARLIC BUTTER LOBSTER AND SCALLOPS (Page 2 ) | December 10, 2025

Techniques for pan-searing scallops perfectly

Cooking lobster tails without drying them out

Building a garlic butter sauce that brings it all together

Let’s get cooking!
SECTION 1: INGREDIENTS (SERVES 2–3)
Seafood

2 lobster tails (5–6 oz each)

6–8 large sea scallops (U10 or U12 size preferred)

Salt & black pepper to taste

1 tbsp olive oil (for searing)

Garlic Butter Sauce

6 tbsp unsalted butter

5 cloves garlic, finely minced

1 tbsp lemon juice (freshly squeezed)

1 tsp lemon zest

1 tsp crushed red pepper flakes (optional for heat)

2 tbsp white wine or seafood stock

1 tbsp fresh parsley, finely chopped

Optional Garnishes

Extra lemon wedges

Chopped chives or dill

Microgreens (for plating)

SECTION 2: SELECTING AND PREPARING SEAFOOD
Choosing the Right Lobster Tails:

Look for cold water lobster tails — they are sweeter and more tender than warm water varieties.

Color should be grayish-black (raw) or deep red (if pre-cooked).

Size matters: 5–6 oz tails are perfect for pan-frying and easier to handle than larger ones.

Choosing the Best Scallops:

Sea scallops (not bay scallops) are large and perfect for searing.

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