WOULD YOU EAT THIS GARLIC BUTTER LOBSTER AND SCALLOPS (Page 3 ) | December 10, 2025

Look for dry-packed scallops — they haven’t been treated with phosphates, which means better browning and natural flavor.

Avoid any scallops that feel mushy or have a chemical odor.

Prep: Scallops

Pat scallops dry thoroughly with paper towels.

Remove the side muscle (the little tab on the side) — it’s chewy and unnecessary.

Season lightly with salt and pepper just before searing.

Prep: Lobster Tails

Use kitchen shears to cut down the top shell lengthwise to expose the meat.

Gently lift the meat out, resting it on top of the shell (“piggyback style”) while keeping it attached at the base.

Season the meat with salt, pepper, and a drizzle of olive oil.

SECTION 3: HOW TO COOK THE SCALLOPS PERFECTLY

Scallops can be intimidating, but they’re quick and simple if you follow this technique.
Steps:

Heat a cast iron or stainless-steel skillet over medium-high heat until very hot.

Add 1 tbsp olive oil and wait until it shimmers.

Carefully place scallops into the pan, flat side down, spaced apart.

Do not move them for 2–3 minutes.

Once a golden crust forms, flip and sear the other side for 1–2 minutes.

Remove from the pan and set aside on a warm plate.

🧠 Tip: The golden crust = flavor. If they’re sticking, they’re not ready to flip.

SECTION 4: HOW TO COOK LOBSTER TAILS IN A PAN

While many people broil or steam lobster, pan-cooking with butter enhances the flavor and gives a beautiful sear.
Steps:

Lower heat to medium after removing scallops.

Add 2 tbsp butter to the same pan.

Place lobster tails meat side down and sear for 2–3 minutes until lightly browned.

Flip, add 2 tbsp more butter, a splash of white wine or seafood stock, and cover the pan with a lid.

Cook for another 4–6 minutes (depending on size), spooning butter over the tails as they cook.

The lobster is done when the meat is opaque and firm but not rubbery.

🔥 Internal temp: 135–140°F (57–60°C)

SECTION 5: BUILDING THE GARLIC BUTTER SAUCE

Once the scallops and lobster are cooked, it’s time to bring everything together in a lush, aromatic sauce.
Steps:

In the same skillet, lower heat to medium-low.

Add the remaining 2 tbsp butter.

Sauté minced garlic until fragrant (about 1 minute — don’t let it brown).

Stir in lemon juice, zest, and white wine/stock to deglaze the pan.

Add red pepper flakes (if using).

Let it reduce slightly until thickened.

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