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Indulge in a gourmet dining experience with this elegant lobster tail and scallops recipe, complemented by a zesty lemon orzo.
Perfect for a special occasion or a fancy date night, this dish brings a restaurant-quality feast straight to your kitchen.
Succulent lobster tail, seared scallops, and a rich garlic butter sauce create a symphony of flavors, transforming any meal into an unforgettable occasion.
Ingredients
For Lobster Tails & Garlic Butter:
20 oz (2) lobster tails
1/2 cup butter
3 tablespoons olive oil
2 heads garlic
1/2 teaspoon salt
1 onion
Fresh parsley for topping
For Scallops & Lemon Orzo:
8 scallops
2 tablespoons garlic butter
1 cup orzo
1 cup seafood stock
1/2 cup white wine
4 tablespoons Parmesan cheese
4 tablespoons lemon juice
Salt & pepper to taste
Fresh parsley for topping
Lemon wedges for serving
Instructions
Prepare the Garlic and Onion: Preheat the oven to 400°F. Cut off about 1/2 inch from the top of each head of garlic to expose the cloves.
Remove any loose papery skin. Drizzle each head with one tablespoon of olive oil and wrap loosely in foil. Place on a baking sheet.
Roast the Onion: Cut the onion into wedges, leaving the base intact so that it holds together. Wrap in foil with a drizzle of olive oil and place on the baking sheet with the garlic.
Bake for 40 minutes to an hour, until the garlic cloves are soft and browned, and the onion is translucent and tender.
Make the Garlic Butter: Allow the butter to reach room temperature while the garlic and onion are baking.
Squeeze the roasted garlic cloves out of their skins and mash into the softened butter along with salt. Stir until well combined and smooth.
Cook the Scallops: Melt two tablespoons of the prepared garlic butter in a large skillet over medium heat.
Space the scallops evenly in the pan, ensuring they are not too crowded, and sear for 1-2 minutes on each side until golden brown and cooked through. Remove the scallops from the pan and set aside.
Cook the Orzo: Deglaze the skillet with the white wine, scraping up the flavorful brown bits. Allow the wine to reduce slightly before adding the orzo and seafood stock.
Bring to a simmer and let the orzo cook for about nine minutes, or until al dente.
Prepare the Lobster Tails: While the orzo is cooking, split the top of each lobster shell down the center with scissors and carefully lift the meat out to rest on top of the shell.
Place on a baking sheet and bake in the preheated oven for 10-12 minutes, until the lobster shells are bright red and the meat is cooked through.
Be careful not to overcook to avoid rubbery lobster.
Finish the Orzo: Stir in the lemon juice, then mix in the cooked scallops along with Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Remove from heat.
Serve: Arrange the lobster tails on a bed of the lemon orzo and scallop mixture.
Add the roasted onion alongside. Provide melted garlic butter and lemon wedges for extra flavoring at the table.
Here are some variations and tips for preparing a delicious Garlic Butter Lobster and Scallops dish:
Variations:
Lobster Variations:
Lobster Tails (Traditional): Lobster tails are easier to work with and offer tender, juicy meat.
Whole Lobster: For a more dramatic presentation, you can use a whole lobster, splitting it in half and grilling or baking it in garlic butter.
Langoustines: For a similar flavor but smaller portions, consider using langoustines (Norwegian lobster).
Scallop Variations:
Sea Scallops (Traditional): These large, meaty scallops are ideal for searing.
Bay Scallops: Smaller and sweeter, bay scallops are great for faster cooking and work well if you prefer smaller bites.
Frozen Scallops: If fresh scallops are unavailable, you can use frozen scallops. Just make sure to thaw and pat them dry before cooking to ensure a good sear.
Garlic Butter Variations:
Classic Garlic Butter (Traditional): Melted butter infused with fresh garlic is the standard base.
Herb Garlic Butter: Add herbs like parsley, thyme, or rosemary to the butter for extra flavor depth.
Lemon Garlic Butter: Squeeze fresh lemon juice into the garlic butter for a bright, zesty kick that pairs beautifully with seafood.
Spicy Garlic Butter: Add a pinch of red pepper flakes or chopped chili for a bit of heat.
Cooking Methods:
Pan-Searing (Traditional): Sear both lobster and scallops in a hot pan with garlic butter for a caramelized, crispy exterior.
Grilling: Grill the lobster tails and scallops, then baste them with garlic butter as they cook for a smoky flavor.
Broiling: Broil the lobster tails and scallops in the oven, basting with garlic butter, for a slightly charred and rich flavor.
Add-Ins:
Shrimp or Prawns: Add shrimp or prawns for a mixed seafood platter with garlic butter.
Mussels or Clams: Steam mussels or clams in garlic butter as a side or mix them into the dish for a fuller seafood experience.
White Wine: Deglaze the pan with a splash of white wine after cooking the seafood for an extra layer of flavor.
Serving Suggestions:
Pasta: Serve the garlic butter lobster and scallops over linguine or fettuccine for a rich and indulgent meal.
Risotto: Pair the dish with a creamy Parmesan risotto for a luxurious dinner.
Grilled Vegetables: Serve with grilled asparagus, zucchini, or a light green salad for a balanced meal.
Garlic Bread: Add garlic bread on the side to soak up any leftover butter sauce.
Tips for Perfect Garlic Butter Lobster and Scallops:
Don’t Overcook the Seafood:
Lobster: Lobster meat is delicate and can become tough if overcooked. Aim for an internal temperature of 140–145°F (60–63°C). Cook the lobster tail until it’s opaque and firm but still tender.
Scallops: Sear the scallops for 1–2 minutes per side. They should develop a golden crust while remaining tender and slightly translucent in the center.
Pat the Seafood Dry:
Before cooking, pat the lobster and scallops dry with a paper towel. This ensures a good sear and prevents them from steaming in the pan.
Use High Heat:
For both lobster and scallops, a hot pan ensures a quick sear that locks in moisture while creating a beautiful crust.
Sear in Batches:
If making a larger batch, sear the scallops in batches to avoid overcrowding the pan, which can cause them to steam rather than sear.
Baste with Garlic Butter:
After searing, spoon the garlic butter over the seafood for extra richness and flavor. This helps to infuse the dish with garlic and butter while keeping the seafood moist.
Add Garlic at the Right Time:
Add garlic to the butter just before adding the seafood, and cook it on low heat to avoid burning the garlic, which can turn bitter.
Finish with Fresh Herbs and Citrus:
Just before serving, sprinkle the dish with fresh herbs (like parsley) and a squeeze of lemon juice for brightness and to balance the richness of the garlic butter.
Deglaze the Pan:
After cooking the seafood, deglaze the pan with white wine, lemon juice, or seafood stock to create a flavorful sauce. Reduce it slightly, then stir in the garlic butter to serve as a drizzle.
Presentation and Garnish:
Lemon Wedges: Serve with fresh lemon wedges on the side for a burst of acidity.
Fresh Herbs: Garnish with finely chopped parsley, dill, or chives for a pop of color and freshness.
Edible Flowers: For an elegant touch, add edible flowers like nasturtiums for a beautiful presentation.
By following these variations and tips, you can create a flavorful, perfectly cooked Garlic Butter Lobster and Scallops dish that’s impressive, delicious, and versatile!