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The Prep (Crucial): Pat the lobster and scallops bone-dry with paper towels.
Note: Much like the “squeeze” rule for Zucchini Cutlets, moisture is the enemy of a good sear. If they are wet, they will steam instead of crust.
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The Sizzle: Heat the olive oil in a large heavy skillet (cast iron is best) over medium-high heat until it’s shimmering and just starting to smoke.
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The Scallops: Place the scallops in the pan. Do not move them! Sear for 2 minutes until a golden-brown crust forms, then flip.
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The Lobster: Immediately add the lobster chunks to the pan with the scallops. Cook for another 2 minutes, tossing the lobster until it turns opaque and white.
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The Garlic Butter: Turn the heat down to medium. Add the butter and garlic. As the butter melts, use a spoon to “baste” the seafood with the foaming garlic butter for about 1 minute.
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The Finish: Remove from heat and stir in the lemon juice and parsley. Season with a pinch of salt and plenty of cracked black pepper.
3 Tips for “Five-Star” Seafood
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The “Dry” Scallop: Always buy “dry” scallops if possible. “Wet” scallops are treated with a preservative that makes them release water in the pan, preventing that beautiful brown crust.
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The “Rubber” Warning: Lobster and scallops cook incredibly fast. Once they are firm and opaque, get them out of the pan immediately so they don’t become chewy.
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The “Sunscald” Reflection: Just as white paint reflects heat on tree trunks, the white, opaque color of cooked seafood is your signal that it has reached the correct temperature.
The “Gourmet” Pairing
This rich dish pairs beautifully with:
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A side of Garlic Butter Pasta or a simple risotto.
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A thick slice of Fresh Homemade Buttermilk Bread to soak up every drop of that garlic butter.
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For dessert, a light and airy Lemon Meringue Pie to cut through the richness of the butter.
Since this is a decadent meal, would you like me to find a recipe for a “Creamy Risotto” to serve underneath, or perhaps a “Roasted Asparagus” recipe for a fresh side?
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