Bring steakhouse-quality seafood to your table with this Garlic Butter Lobster Tails & Golden Seared Scallops recipe. Tender lobster tails and perfectly caramelized sea scallops are finished in a rich garlic butter cream sauce and served alongside a crisp purple cabbage slaw for a fresh, vibrant contrast. This elegant, high-protein dinner is naturally low in carbohydrates and ready in just 30 minutes.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 450 per serving
Protein: Approximately 38g per serving
Ingredients
For the Seafood
- 2 lobster tails
- 1 lb large sea scallops
- 1 tsp paprika
- ½ tsp Old Bay seasoning
- Salt and freshly ground black pepper, to taste
For the Purple Cabbage Slaw
- 2 cups shredded purple cabbage
- 1 tbsp fresh lemon juice
For the Creamy Garlic Butter Sauce
- 5 tbsp unsalted butter, divided
- 5 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 2 tbsp heavy cream
- 1 tbsp chopped fresh parsley
For Serving
- Lemon wedges
- Extra chopped parsley (optional)
Instructions
1. Season the Seafood
Pat the scallops completely dry with paper towels to help them develop a beautiful golden crust.
Using kitchen shears, cut through the top of each lobster shell and gently lift the meat over the shell while leaving the base attached.
Season both the lobster and scallops with paprika, Old Bay seasoning, salt, and black pepper.
2. Sear the Scallops
Heat 2 tablespoons of butter in a large skillet over medium-high heat.
Add the scallops in a single layer, leaving space between each one. Sear for 2–3 minutes per side without moving them until a deep golden crust forms. Transfer to a plate.
3. Cook the Lobster
Using the same skillet, add the lobster tails.
Cook for 4–6 minutes, turning once, until the meat is opaque, tender, and reaches an internal temperature of 140–145°F (60–63°C). Remove from the pan.
4. Make the Garlic Butter Sauce
Reduce the heat to medium.
Add the remaining butter and sauté the minced garlic for about 30 seconds until fragrant.
Stir in the lemon juice and heavy cream, whisking until the sauce becomes silky and slightly thickened. Finish with the chopped parsley.
5. Prepare the Slaw
In a bowl, toss the shredded purple cabbage with the lemon juice until lightly coated.
6. Assemble and Serve
Arrange the cabbage slaw on serving plates.
Top with the golden seared scallops and butter-poached lobster tails. Spoon the warm creamy garlic butter sauce generously over the seafood.
Garnish with fresh parsley and serve immediately with lemon wedges.
Tips
- Dry scallops thoroughly before cooking to achieve a rich caramelized crust.
- Avoid overcrowding the pan, as this causes the seafood to steam instead of sear.
- Remove the lobster as soon as it becomes opaque to keep it tender and juicy.
- Pair with roasted asparagus, sautéed spinach, cauliflower mash, or grilled vegetables for a complete low-carb meal.
- Leftovers can be refrigerated for up to 2 days and gently reheated over low heat.
Storage
- Refrigerator: Store in an airtight container for up to 2 days.
- Reheating: Warm slowly in a skillet over low heat with a small splash of cream or butter to maintain the sauce’s silky texture.
