Looking for a dinner that feels like a night out at a high-end seafood bistro—but made at home in 20 minutes or less? This Lobster & Seared Scallops with Lemon Butter is your answer. Tender, golden-browned scallops and buttery lobster tail come together in a vibrant garlic-lemon sauce that tastes as stunning as it looks.
It’s fancy enough for anniversaries or holidays, but easy enough for a weeknight indulgence.
Why I Love This Recipe
This dish is elegant, quick, and surprisingly easy to master. The seared scallops develop that golden crust in minutes, and the buttery lobster tail takes on the flavor of garlic, citrus, and herbs with minimal effort. It’s high-protein, low-carb, and naturally gluten-free—which makes it feel decadent but never heavy.
Bonus: the lemon butter sauce is spoon-drink-worthy good.
Ingredients
- 1 lobster tail, cooked and halved (or chopped)
- 1 lb large sea scallops, side muscles removed
- Salt and pepper, to taste
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 2 garlic cloves, minced
- Juice of 1 lemon
- Lemon wedges, for serving
- 1 tbsp fresh parsley, chopped
Swaps and Notes
- Lobster: Use claw or tail meat, precooked or raw. Frozen is fine—just thaw first.
- Scallops: Dry-packed scallops give you the best sear.
- Butter base: Swap in ghee or dairy-free butter for dietary needs.
- Add heat: A pinch of crushed red pepper flakes brings subtle fire to the sauce.
- Optional sides: Serve over garlic mashed potatoes, risotto, or sautéed spinach.
How to Make Lobster & Seared Scallops with Lemon Butter
1. Prep the Scallops
- Pat scallops very dry with paper towels.
- Season both sides generously with salt and pepper.
2. Sear the Scallops
- Heat olive oil in a large skillet over medium-high heat.
- Once hot, add scallops and sear for 2–3 minutes per side, without moving them, until golden and opaque.
- Transfer to a plate and cover loosely with foil.
3. Heat or Cook the Lobster
- If using precooked lobster, add it to the pan just to warm through.
- If using raw, add to skillet with a tablespoon of butter and cook for 4–5 minutes, stirring occasionally, until fully opaque.
4. Make the Lemon Butter Sauce
- In the same skillet, melt remaining butter.
- Add garlic and sauté for 30 seconds.
- Stir in lemon juice and simmer for 1–2 minutes until fragrant and slightly thickened.
5. Plate and Serve
- Arrange scallops and lobster on a platter.
- Spoon lemon butter sauce generously over the top.
- Garnish with chopped parsley and lemon wedges.
Tips for Success
- Dry scallops = golden sear. Excess moisture leads to steaming instead of browning.
- Don’t overcrowd the pan—sear in batches if needed.
- Use real butter and fresh lemon for the best flavor payoff.
- Pair with a crisp white wine like Sauvignon Blanc or a dry Prosecco.
Serving Suggestions & Pairings
This elegant seafood dish shines with simple, complementary sides and drinks. Try it with:
- Blueberry Lemonade for a non-alcoholic citrus pairing
- Cajun Chicken Sausage Gumbo as a bold appetizer
- Easy Cheesy Chicken Sliders for surf-and-turf style variety
- Big Family Banana Pudding as a creamy dessert finish
- No-Bake Oreo Cream Pie for a rich sweet bite after all that lemony lightness
Storage and Leftover Tips
- Fridge: Store in an airtight container for up to 2 days.
- Reheat gently: Use a low skillet heat or steam to prevent overcooking seafood.
- Not freezer-friendly: Scallops and lobster can become rubbery when frozen after cooking.
More Recipes You’ll Love
If you love easy luxury, seafood, or fresh dinner ideas, check out:
- Cajun Chicken Sausage Gumbo
- Blueberry Lemonade
- Big Family Banana Pudding
- No-Bake Oreo Cream Pie
- Easy Cheesy Chicken Sliders
Final Thoughts
This Lobster & Seared Scallops with Lemon Butter recipe is proof that elegant doesn’t have to mean complicated. In just 20 minutes, you can serve a restaurant-worthy dish that’s bright, buttery, and full of bold seafood flavor.
Try it out, tag @ChefManiac, and show us your gourmet night-in! And don’t forget to follow for more quick, luxe dinners and effortlessly impressive plates.
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