Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Reheating: Gently warm in a skillet over low heat, or briefly in the microwave (30-45 sec) to avoid overcooking the seafood.
- Freezing after cooking: Not recommended — the texture may degrade, especially for scallops.
Frequently Asked Questions (FAQ)
Q: Can I use frozen scallops or lobster?
Yes — thaw them fully and pat dry before cooking. Ensure no excess moisture remains.
Q: Can I substitute the lobster with shrimp?
Absolutely — large shrimp make a great substitute. Adjust cooking time accordingly (shrimp cook faster).
Q: How can I make the sauce thicker?
Mix ½ teaspoon cornstarch with 1 teaspoon cold water (slurry) and stir into the garlic butter in the pan. Let it simmer until slightly thickened.
Q: Is this recipe very spicy?
No — the red pepper flakes are optional. Leave them out if you prefer a mild buttery flavor
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