Prep the seafood

Split lobster tails down the middle with kitchen shears and gently pull the meat slightly out of the shell for easy cooking and presentation.

Pat scallops dry on all sides; season both lobster and scallops with salt and pepper.

Sear the scallops

Heat 1 tbsp butter + 1 tbsp olive oil in a large skillet over medium-high heat.

Add scallops and sear 1½–2 minutes per side, until golden brown with a crust.
➤ Don’t overcrowd the pan.

Remove scallops and set aside.

Cook the lobster tails

In the same skillet, reduce heat to medium.

Add 1 tbsp butter, then place lobster tails meat-side down.

Cook about 2–3 minutes, then flip and cook another 2–3 minutes, until opaque and cooked through.

Remove and set aside with scallops.

Make the garlic butter sauce

Add remaining 2 tbsp butter to the skillet.

Stir in garlic and cook 30–45 seconds, just until fragrant.

Deglaze with white wine (or broth) and lemon juice. Simmer 1–2 minutes until slightly reduced.

Finish the dish

Return lobster and scallops to the skillet; spoon sauce over the top.

Sprinkle with parsley and red pepper flakes, if using.

Serve with
Buttery mashed potatoes, angel hair pasta, or steamed asparagus

A wedge of lemon for squeezing

A chilled glass of Sauvignon Blanc or Chardonnay

Would you like me to give you a grilled version or a creamy garlic butter version (with sauce for pasta or rice) too?