Lobster and Scallops in Garlic Butter
Dive into the refined world of seafood with this recipe that combines delicate lobster meat and sweet scallops, all coated in a creamy garlic butter. Ready in just 30 minutes, this dish combines speed and elegance for a special dinner. The key to success lies in perfectly searing the scallops and infusing the garlic over low heat. Served immediately, it pairs wonderfully with saffron risotto or lemon linguine. A taste experience that transports your taste buds to the seaside. Follow our tips to master cooking times and customize the sauce. A true feast for seafood lovers!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the seafood: thaw scallops in the fridge if frozen. Pat them dry. Shell the lobster and cut the meat into medallions.
- 2
Heat oil in a pan over high heat. Sear scallops for 1 min 30 sec to 2 min per side until golden. Set aside and season.
- 3
Reduce heat to medium. Add butter, then chopped garlic and infuse for 45 seconds without browning. Optional: deglaze with white wine.
- 4
Add lemon juice, zest, chili, salt and pepper. Add lobster and warm for 1 to 2 min, turning gently.
- 5
Return scallops to the pan, toss them in the butter for 30 seconds. Off heat, add half the parsley.
- 6
Serve immediately in warmed plates, drizzle with remaining butter and sprinkle with remaining parsley.
- Drying scallops: Crucial for a beautiful golden sear. A wet scallop will boil.
- Do not overcook: Scallops cook in 3-4 min max. Lobster, already cooked, should only be warmed.
- Heat control: High heat for searing, medium heat for garlic. Burnt butter makes the sauce bitter.
- Deglazing: Optional white wine adds acidity and loosens cooking juices, enriching the sauce.
- Variations: Try with Espelette pepper, black garlic or a touch of fresh cream.
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