Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Garlic Butter Lobster & Golden Seared Scallops

A healthy, low-carb leaning steakhouse classic! Sweet lobster tails and beautifully golden seared scallops served over a vibrant purple cabbage slaw for that ultimate crunchy seafood and slaw contrast. Every single bite is heavily flooded with a massive, heavy, scroll-stopping thick creamy garlic butter drip!

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 lobster tails
  • 1 lb large sea scallops
  • 1 tsp paprika
  • 1/2 tsp Old Bay seasoning
  • Salt and black pepper to taste
  • 2 cups shredded purple cabbage
  • 1 tbsp lemon juice
  • 5 tbsp unsalted butter (divided)
  • 5 cloves garlic, minced
  • 1 tbsp lemon juice
  • 2 tbsp heavy cream
  • 1 tbsp fresh parsley, chopped
  • Lemon wedges for serving

Instructions

  1. Prepare the Seafood: Pat the scallops completely dry with paper towels to ensure a perfect crust. Season both the scallops and lobster meat heavily with the paprika, Old Bay seasoning, salt, and black pepper.
  2. Sear the Scallops: Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Drop in the scallops and sear for 2 to 3 minutes per side without moving them until they develop a deeply golden, beautiful crust. Remove from the pan and set aside.
  3. Cook the Lobster: In the exact same skillet, add the seasoned lobster tails. Cook until the meat turns perfectly opaque and tender. Remove and set aside with the golden scallops.
  4. Build the Thick Drip: Lower the heat and melt the remaining 3 tablespoons of butter in the skillet. Toss in the minced garlic and sauté until fragrant. Stir in the lemon juice and heavy cream, letting it simmer for 1 minute until it reduces into a completely smooth, thick, and velvety creamy garlic butter sauce.
  5. Assemble and Drip: Toss the shredded purple cabbage with a splash of lemon juice to create your vibrant crunchy slaw base. Lay down a generous bed of the slaw on a plate and heavily top it with the hot, golden scallops and tender lobster. Flood the seafood entirely with a massive, heavy, scroll-stopping thick creamy garlic butter sauce drip straight from the pan! Garnish with fresh chopped parsley and serve with lemon wedges.
  • Author: Chef Stella
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

Nutrition

  • Calories: 450 kcal per serving
  • Protein: 38g per serving