Classic Garlic Butter Lobster and Scallops is the kind of dinner that changes the mood of the whole evening. It doesn’t need a holiday or a big occasion to make sense; it just needs a night when you want something a little more tender, a little more luxurious, and still completely doable at home. I love how simple the ingredients are: lobster, scallops, butter, garlic, and lemon. Nothing complicated, nothing fussy. The “special” part comes from attention to drying scallops properly, letting the pan get hot, and keeping the butter at a gentle bubble so it smells nutty and warm, not burnt. When you start, the kitchen feels quiet and focused, like you’re making dinner with intention instead of rushing through it.
The first thing you notice is the scent. Garlic warming in butter has a way of making the whole room feel soft around the edges. Then the scallops go in, and you hear a light pan sizzle that tells you the surface is hot enough to sear. Scallops are satisfying like that. They start pale and glossy, and then they begin to take on color, forming that deep golden crust that tastes sweet and toasted at the same time. You don’t move them much. You let them do their thing. While they sear, you can see the butter bubbling gently at the edges, and you can smell the garlic turning fragrant, mellow, and rich.
Lobster comes in last because it doesn’t need much time. You want it just opaque and tender, not overcooked or tough. It warms through in the garlic butter, taking on that savory gloss and soaking up a little lemon brightness that keeps everything balanced. Served together, the textures are exactly what you hope for: scallops with a crisp, browned exterior and a soft center; lobster that’s sweet and buttery; and a pan sauce you’ll want to spoon over everything. Classic Garlic Butter Lobster and Scallops is rich, savory, and satisfying in a way that feels calm, not overdone, just beautifully cooked seafood with flavors that let it shine.
Why You’ll Love This Recipe
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It feels restaurant-level, but it’s made in one skillet at home.
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The ingredient list is simple and easy to find.
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Scallops sear quickly, so the whole meal comes together fast.
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Lobster warms gently in butter and stays tender.
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Garlic butter sauce is rich but balanced with lemon.
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Perfect for date night, guests, or a “treat yourself” dinner.
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Works with many sides: pasta, rice, bread, or veggies.
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Clear visual cues help you cook seafood confidently.
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Minimal prep once the seafood is cleaned and dried.
Ingredients
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Lobster meat (1 lb), cooked or raw (tail/knuckle meat works well)
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Sea scallops (1 lb)
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Butter (4 tbsp), plus more if needed
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Olive oil (1 tbsp) helps butter not burn
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Garlic (5–6 cloves), minced
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Lemon (1), zest optional + wedges
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Salt and black pepper
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Paprika (½ tsp), optional for warmth
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Fresh parsley (2 tbsp), chopped (optional but nice)
Optional for a slightly looser sauce:
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Splash of white wine or seafood broth (2–3 tbsp)
Preparation or Marination
No marination needed, this is about quick prep and good timing. If your lobster is raw, cut it into bite-sized chunks so it cooks evenly and quickly. If it’s already cooked, keep it chilled and add it at the end just to warm through. For scallops, dryness is everything. Pat them very dry with paper towels, and if you have time, let them sit uncovered in the fridge for 20–30 minutes to air-dry a bit more. A dry surface is what helps scallops form a deep golden crust instead of turning pale and watery.
For the garlic butter, keep the heat gentle. Butter should bubble softly, not aggressively. Mince garlic before you start so you’re not rushing while the scallops are searing. Have lemon ready for squeezing at the end, it brightens the richness and makes the seafood taste cleaner.
INSTRUCTION
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Pat scallops very dry with paper towels, then season lightly with salt and pepper on both sides.
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Prep lobster meat by cutting it into bite-sized pieces; keep it ready so it goes in quickly at the end.
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Heat a large skillet over medium-high heat and add olive oil and 1 tablespoon of butter until shimmering.
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Place scallops in a single layer and listen for a light pan sizzle; don’t move them while they sear.
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Cook until the first side forms a deep golden crust and the scallops release easily from the pan.
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Flip and cook the second side briefly until the centers look opaque and springy, then transfer to a plate.
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Lower the heat to medium and add the remaining butter, letting it bubble gently without browning too fast.
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Add garlic and stir until fragrant and softened, watching closely so it doesn’t burn or turn bitter.
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If using wine or broth, splash it in and stir, letting it simmer and loosen the garlic butter into a glossy sauce.
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Add lobster meat and cook just until it turns opaque and tender (or warms through if already cooked).
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Return scallops to the skillet for a quick coat, then finish with lemon juice and a pinch of pepper.
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Spoon the garlic butter sauce over everything and serve immediately while it’s warm and silky.
Recipe Time and Details
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 4
Courses: Main Course / Seafood
Cuisines: American / Coastal-inspired
Keywords: Classic Garlic Butter Lobster And Scallops
Calories: ~540 per serving (estimate)
Flavor and Texture Tips
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Dry scallops thoroughly; moisture is the enemy of a deep golden crust.
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Sear scallops in a hot pan and don’t overcrowd crowding causes steaming.
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Lobster cooks fast; add it late and pull it as soon as it’s opaque and tender.
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Keep butter at a gentle bubble; if it browns too quickly, lower the heat and add a touch of oil.
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Balance richness with lemon and salt, add gradually and taste as you go.
Serving Ideas
This dish pairs beautifully with sides that catch the sauce. A bowl of rice or buttery pasta is the easiest way to make it feel like a full dinner. Crusty bread is perfect for mopping up garlic butter. For vegetables, asparagus, green beans, or roasted broccoli work well and keep the plate fresh. If you want something cozy, roasted baby potatoes feel right. A simple salad with lemon vinaigrette can also balance the richness without competing.
Storage and Reheating
Seafood is best fresh, but leftovers can be stored in an airtight container for up to 1 day. Reheat gently in a skillet over low heat with a small splash of broth or water to loosen the butter sauce. Avoid high heat and avoid microwaving, as both can make scallops rubbery and lobster tough. If the sauce separates, whisk gently over low heat until it looks glossy again.
Recipe Notes
Classic Garlic Butter Lobster and Scallops is all about timing and heat, and once you understand the order, it becomes surprisingly easy. Scallops should always go first. They need a hot pan and an undisturbed sear to develop that deep golden crust. If you add garlic or butter too early, it can burn while you’re waiting for the scallops to brown. Sear scallops in a mix of oil and a small amount of butter, then remove them once the crust is formed and the centers are just opaque and springy. Overcooked scallops lose their tenderness quickly.
Lobster goes in last because it cooks fast. If it’s raw, it only needs a few minutes to turn opaque and tender. If it’s already cooked, it needs even less, just enough time to warm through in the garlic butter so it stays sweet and soft. This is where many people accidentally overcook lobster; they treat it like chicken and keep cooking “just in case.” With lobster, less time is better.
Butter heat is the other detail that matters. Garlic should cook in butter that’s gently bubbling, not aggressively frying. If garlic browns too quickly, it turns bitter and takes over the whole dish. Lower the heat before adding garlic and stir often. If you want a looser, more spoonable sauce, a splash of white wine or seafood broth helps. It also picks up browned bits and helps the butter emulsify into something glossy instead of greasy. Let it simmer briefly, then add lobster.
When you return scallops to the pan, you’re not “cooking” them again; you’re just coating them in sauce. Give them 30 seconds, then finish with lemon. Lemon is the quiet difference-maker here: it keeps the dish rich but not heavy, and it sharpens the seafood flavor without overpowering it.
Make-ahead tip: You can prep seafood, dry scallops, cut lobster, and mince garlic earlier, but cook right before serving. That’s how you keep scallops crisp-edged and lobster tender.
FAQs
1) How do I get scallops to sear instead of turning watery?
Dry them very well, use a hot pan, and don’t overcrowd. Moisture and crowding cause steaming, not searing.
2) Can I use frozen scallops and lobster?
Yes. Thaw completely and pat dry. Extra drying time in the fridge helps frozen scallops brown better.
3) How do I know lobster is done?
Raw lobster turns opaque and feels tender. As soon as it’s opaque, stop cooking; overcooking makes it tough.
4) My butter sauce separated. How do I fix it?
Lower the heat and whisk in a small splash of broth or water. Stir gently until the sauce looks glossy again.
Conclusion
Classic Garlic Butter Lobster and Scallops is one of those dishes that feels special without asking you to overcomplicate dinner. It’s built on a few simple things done well: scallops seared until they’re deeply golden, garlic warmed until fragrant, butter kept at a gentle bubble, and lobster cooked only as long as it needs. The result is rich and savory, but still clean-tasting, with lemon cutting through the butter just enough to keep everything balanced.
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Classic Garlic Butter Lobster And Scallops Rich Savory And Satisfying
Ingredients
Method
- Pat scallops very dry with paper towels, then season lightly with salt and pepper on both sides.
- Prep lobster meat by cutting into bite-size pieces; keep it ready so it goes in quickly at the end.
- Heat a large skillet over medium-high and add olive oil and 1 tablespoon of butter until shimmering.
- Place scallops in a single layer and listen for a light pan sizzle; don’t move them while they sear.
- Cook until the first side forms a deep golden crust and the scallops release easily from the pan.
- Flip and cook the second side briefly until the centers look opaque and springy, then transfer to a plate.
- Lower heat to medium and add remaining butter, letting it bubble gently without browning too fast.
- Add garlic and stir until fragrant and softened, watching closely so it doesn’t burn or turn bitter.
- If using wine or broth, splash it in and stir, letting it simmer and loosen the garlic butter into a glossy sauce.
- Add lobster meat and cook just until it turns opaque and tender (or warms through if already cooked).
- Return scallops to the skillet for a quick coat, then finish with lemon juice and a pinch of pepper.
- Spoon the garlic butter sauce over everything and serve immediately while it’s warm and silky.
