Introduction
(Rephrased)Elevate your dining experience with this exquisite recipe for lobster tail and scallops, served alongside a vibrant lemon orzo.
Ideal for special occasions or an intimate date night, this dish delivers the sophistication of fine dining right to your table.
Tender lobster tails, perfectly seared scallops, and a luscious garlic butter sauce combine to create a luxurious meal that’s both flavorful and unforgettable.
Ingredients :
For Lobster Tails & Garlic Butter:
20 oz (2) lobster tails1/2 cup butter3 tbsp olive oil2 heads garlic1/2 tsp salt
1 onionFresh parsley (for topping)For Scallops & Lemon Orzo:8 scallops
2 tbsp garlic butter1 cup orzo1 cup seafood stock1/2 cup white wine
4 tbsp Parmesan cheese4 tbsp lemon juiceSalt & pepper (to taste)Fresh parsley (for topping)Lemon wedges (for serving)Instructions :Prepare the Garlic and Onion:
Preheat the oven to 400°F. Trim 1/2 inch off the top of each garlic head to expose the cloves, and remove loose papery skins.
Drizzle each head with 1 tbsp olive oil, wrap in foil, and place on a baking sheet.
Cut the onion into wedges, keeping the base intact to hold it together.
Wrap it in foil with a drizzle of olive oil and add it to the baking sheet.
Roast for 40-60 minutes, until the garlic is soft and golden, and the onion is tender and translucent.
Make the Garlic Butter:Let the butter soften at room temperature while the garlic and onion roast.
Squeeze the roasted garlic cloves out of their skins and mash into the softened butter with salt.
Mix until smooth and well combined.Cook the Scallops:Melt 2 tbsp of the prepared garlic butter in a skillet over medium heat.
Add the scallops, ensuring they are evenly spaced and not crowded. Sear for 1-2 minutes per side until golden and cooked through.
Remove and set aside.Cook the Orzo:Deglaze the skillet with white wine, scraping up browned bits for flavor.
Let the wine reduce slightly, then add the orzo and seafood stock.
Simmer for 9 minutes, or until the orzo is al dente.Prepare the Lobster Tails:Use kitchen scissors to split the top of each lobster shell.
Gently lift the meat to rest on top of the shell.Place the tails on a baking sheet and bake for 10-12 minutes, or until the shells turn red and the meat is opaque.
Avoid overcooking to prevent toughness.Finish the Orzo:Stir lemon juice into the cooked orzo, then fold in the scallops, Parmesan, and parsley.
Season with salt and pepper to taste. Remove from heat.Serve:Plate the lobster tails over a bed of lemon orzo and scallops.
Garnish with roasted onion, melted garlic butter, fresh parsley, and lemon wedges for a finishing touch.
Tips for SuccessFresh Ingredients: Opt for fresh seafood for the best flavor and texture.
Thaw frozen options thoroughly and pat them dry to ensure a proper sear.
Precise Cooking: Use medium to medium-high heat for scallops, ensuring a golden crust without overcooking.
Cook lobster until the meat is opaque but still tender.VariationsCitrus Twist: Add zest from lemon or lime to the garlic butter for extra brightness, or drizzle fresh lemon juice over the dish before serving.
Herb-Infused Butter: Experiment with herbs like thyme, dill, or tarragon for a new flavor profile.
Add a pinch of red pepper flakes or smoked paprika for subtle heat or smokiness.Enjoy!
How to Store Garlic Butter Lobster and Scallops
To enjoy leftovers safely while preserving flavor and texture, follow these storage tips:
Refrigeration
Lobster and Scallops:
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking—use a skillet over low heat or steam lightly.
Garlic Butter:
Keep any extra garlic butter in a sealed container or wrapped in parchment paper inside a small jar. It will last up to 1 week in the refrigerator.
Lemon Orzo:
Store separately in an airtight container for up to 3 days. Reheat with a splash of stock or water to restore creaminess.
Freezing (Not Ideal but Possible)
Lobster and Scallops:
Freezing is not recommended as it can negatively affect texture.
However, if necessary, wrap tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 1 month.
Thaw overnight in the fridge and reheat gently.
Garlic Butter:
Garlic butter freezes well. Roll into a log and wrap tightly in plastic wrap, then foil. Freeze for up to 3 months. Slice off portions as needed.
Orzo:
Can be frozen in a freezer-safe container for up to 1 month. Add a bit of liquid when reheating to loosen it up.
Reheating Tips
Reheat lobster and scallops gently—low heat prevents rubbery texture. A covered skillet with a splash of broth works well.
Reheat orzo on the stovetop with a little seafood stock or water, stirring until warmed through.
Variations and Tips for Garlic Butter Lobster and Scallops
Flavor Variations
Citrus Twist:
Add lemon or lime zest to the garlic butter for bright, aromatic flavor.
Finish the dish with a squeeze of fresh lemon juice right before serving to enhance the seafood’s natural sweetness.
Herb-Infused Butter:
Mix fresh herbs like thyme, dill, tarragon, or chives into the garlic butter for a refreshing flavor boost.
Add herbs while the butter is still warm for better infusion.
Touch of Heat:
Add a pinch of red pepper flakes, cayenne pepper, or smoked paprika to the butter for a gentle kick.
Try chipotle powder for a smoky-spicy depth.
Roasted Shallot Butter:
Substitute or combine the roasted garlic with roasted shallots for a sweeter, more complex flavor.
Creamy Twist:
Stir a splash of cream or crème fraîche into the orzo at the end for extra richness.
Add more Parmesan or even Gruyère for deeper, nutty undertones.
Tips for Success
Use Fresh or Properly Thawed Seafood:
Pat scallops and lobster dry before cooking to ensure a golden sear and prevent steaming.
If using frozen lobster tails or scallops, thaw overnight in the refrigerator, not at room temp.
Searing Scallops:
Use a hot skillet and do not overcrowd the pan—this ensures a golden crust and prevents sogginess.
Scallops cook fast—1–2 minutes per side is all you need.
Cooking Lobster Just Right:
Lobster is done when the meat turns opaque and white and the shell turns bright red. Avoid overcooking—it gets tough fast.
Perfect Orzo:
Stir frequently while simmering the orzo to avoid sticking.
Use a good seafood stock—it infuses the orzo with subtle ocean flavor.
Presentation:
Plate the lobster tails over the orzo with scallops arranged to one side.
Drizzle with extra garlic butter, sprinkle fresh parsley, and add lemon wedges for color and brightness.
Nutritional Information
(Estimated per serving; recipe yields 2 servings)
Per Serving (1 lobster tail, 4 scallops, ~½ cup lemon orzo):
Calories: ~720 kcal
Protein: ~50g
Total Fat: ~44g
Saturated Fat: ~19g
Carbohydrates: ~30g
Fiber: ~2g
Sugars: ~3g
Cholesterol: ~220mg
Sodium: ~880mg
Calcium: ~180mg
Iron: ~2.8mg
Key Nutritional Highlights:
High in Protein: Excellent source of lean protein from scallops and lobster.
Rich in Healthy Fats: Butter and olive oil add flavor and healthy fats (moderate intake recommended).
Low in Carbs: Orzo provides just enough carbs to balance the dish without making it heavy.
Vitamins & Minerals: Great source of vitamin B12, selenium, and zinc from the seafood; vitamin C from lemon juice and parsley.
Note: Nutritional values are approximate and can vary depending on the size of lobster tails, amount of butter used, and exact portion sizes. For more accuracy, consider using a food scale and nutrition calculator.
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