Garlic Butter Lobster and Scallops

Directions

• Prepare the lobster & scallops
  Rinse the scallops and pat them completely dry.
  For lobster tails: with kitchen shears, cut the top shell lengthwise, and gently lift out the meat to rest above the shell.
  Season both scallops and lobster lightly with salt, black pepper, and smoked paprika.
• Make the garlic butter base
  In a small saucepan over low heat, melt 2 tablespoons of butter.
  Add minced garlic and sauté just until fragrant (about 30 seconds).
  Stir in lemon juice and red pepper flakes (if using). Remove from heat and reserve.
• Cook the lobster tails
  Heat a large skillet or grill pan over medium heat.
  Brush lobster meat with some of the garlic butter.
  Cook for 5–7 minutes (turning once), until the meat is opaque and lightly browned.
  Transfer lobster to a plate and keep warm.
• Sear the scallops
  In the same skillet, add the olive oil and the remaining 1 tablespoon butter.
  Once hot, place the scallops in a single layer (don’t crowd them).
  Sear for 2–3 minutes per side, until nicely caramelized and just cooked through.
  Remove scallops from the pan.
• Combine & finish
  Return lobster tails to the pan.
  Pour in the remaining garlic butter sauce and spoon it over both lobster and scallops.
  Sprinkle chopped parsley over everything.