This Garlic Butter Seafood Platter brings together juicy roasted lobster tails, golden seared scallops, and a warm lemon-garlic pan sauce. The lobster tastes sweet and delicate, while the scallops add a browned crust that makes each bite a little different. With a little coordination between the oven and skillet, this dinner for two comes together in about 35 minutes.
Quick Overview
- Flavor and texture: Buttery, garlicky, and lemony, with tender lobster and golden scallop edges.
- Difficulty: Moderate; the main skill is watching seafood doneness.
- Best for: Date night, anniversaries, holiday dinners, or a special weekend meal.
- Method: Oven-roasted lobster, skillet-seared scallops, and a quick pan sauce.
- Timing: Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes.
- Servings: 2.
- Nutrition: Approx. 700 calories and 52g protein per serving, using the supplied estimate. Lobster size and sauce portions affect the final values.
What This Is and Why You’ll Love It
- Two kinds of shellfish give the plate contrasting textures: tender lobster and scallops with caramelized surfaces.
- The garlic butter sauce picks up the browned bits left in the scallop skillet.
- Fresh lemon juice and zest bring brightness to the buttery finish.
- Roasting the lobster while searing the scallops keeps the cooking time manageable.
- Individual portions make this an easy menu to plan for a dinner for two.
- If buttery lobster is your favorite part, save these lemony oven-baked lobster tails for another evening.
Ingredients
For the Lobster:
- 2 lobster tails
- 2 tablespoons unsalted butter, melted
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon Old Bay seasoning
- Salt and black pepper, to taste
For the Scallops:
- 1 lb large sea scallops, patted dry
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper, to taste
- 1/2 teaspoon garlic powder
Garlic Butter Sauce:
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup seafood stock or chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped fresh parsley
For Serving:
- Lemon wedges
- Fresh parsley
Key ingredients
Lobster tails: Choose tails of similar size so they roast at roughly the same pace. The exposed meat gives the seasoned butter somewhere to settle.
Large sea scallops: Their broad, flat surfaces give you room to develop a golden crust. Dry them thoroughly, including the sides, before seasoning.
Butter and garlic: The recipe uses separate portions for the lobster, scallops, and sauce. Measure each portion before cooking so the sauce butter stays reserved for the final stage.
Lemon juice, zest, and parsley: Juice adds tang, zest adds citrus fragrance, and parsley gives the finished sauce a fresh herbal note. Zest the lemon before squeezing it.
Stock or broth: This loosens the skillet’s browned bits and gives the butter sauce enough volume to spoon over both plates.
Substitutions
The recipe already allows seafood stock or chicken broth; use the listed 1/2 cup of either. Seafood stock emphasizes the shellfish flavor, while chicken broth gives a familiar savory base.
Frozen lobster tails and frozen large sea scallops can replace fresh ones in the same listed quantities after thawing. Keep the remaining ingredients and amounts as written.
Ingredient Note: The sauce uses stock or broth, fresh lemon, and butter. Taste your chosen broth before adding the salt listed “to taste.”
How to Make a Garlic Butter Seafood Platter
- Butterfly and Brush the Lobster:Heat the oven to 425°F. Cut along the top of each lobster shell with kitchen shears, stopping before the tail fin, and gently expose the meat. Mix the melted lobster butter with its garlic, paprika, Old Bay, salt, and black pepper, then brush over the meat.Keep the meat attached near the tail fin, and make sure the seasoned butter reaches the exposed folds.
- Give the Lobster Its Oven Time:Place the tails in a baking dish and roast for 10 to 12 minutes, until the meat is opaque throughout and just firm. Keep an eye on them near the end so they stay juicy.Smaller tails may finish earlier, and larger tails may need longer. Check the thickest part rather than relying only on the clock.
- Put a Golden Crust on the Scallops:While the lobster bakes, season the dry scallops with salt, black pepper, and garlic powder. Heat the olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the scallops in a single layer for 2 to 3 minutes per side, until golden and opaque. Transfer to a plate.Leave space between them. The first side should develop a browned surface before you turn each scallop.
- Make the Pan Sauce Sparkle:Lower the skillet heat and melt the 4 tablespoons sauce butter. Stir in the sauce garlic for about 30 seconds, then add the stock or broth, lemon juice, and zest. Simmer gently for 2 to 3 minutes and stir in the tablespoon of parsley.The garlic should smell fragrant without turning dark, and the sauce should stay fluid enough to spoon.
- Bring the Seafood Together:Arrange a lobster tail and half the scallops on each of 2 plates. Spoon over the warm garlic butter sauce and finish with the serving parsley and lemon wedges. Serve immediately while the seafood is tender and hot.Spoon some sauce around the scallops so their golden tops remain visible.
Doneness check: Cook the lobster and scallops to an internal temperature of 145°F. Their flesh should be firm, pearly, and opaque.
Pro Tips
- Prep the sauce ingredients first. Have the broth, lemon juice, zest, and parsley ready before the scallops enter the skillet.
- Pat the scallops dry again if needed. Moisture that collects while they sit can interfere with browning.
- Use a roomy skillet. A crowded pan traps steam and makes a golden crust harder to develop.
- Watch the butter. Lower the heat if it darkens rapidly or starts smoking.
- Turn with care. A thin spatula helps lift the browned scallop surface without tearing it.
- Keep the browned bits. Golden fond adds flavor to the sauce; blackened bits can make it bitter.
- Taste before adding more salt. Old Bay and broth both contribute seasoning.
- Finish your sides first. Have the table and serving plates ready so the cooked seafood can go straight to dinner.
Variations
- Shared platter: Arrange both lobster tails and all the scallops on one warm serving platter, keeping the same two-serving yield.
- Rice bowl presentation: Serve each seafood portion over separately prepared rice, with the pan sauce spooned around it.
- Sauce alongside: Divide the warm sauce between small serving dishes so each person can spoon it over the seafood as they eat.
What to Serve With It
Choose a side that catches the sauce or adds a fresh, crisp bite:
- Steamed white rice for soaking up the lemon butter.
- Garlic mashed potatoes for a soft, comforting base.
- Roasted asparagus for a lightly crisp vegetable side.
- Steamed green beans for a simple green addition.
- Crusty bread for catching the sauce left on the plate.
- A cucumber and tomato salad for cool freshness.
- Plain angel hair pasta tossed with a little pan sauce.
- A starter of warm crab-filled mushrooms with herbs for a longer seafood dinner menu.
Storage
This platter has its best texture immediately after cooking, especially the scallops’ browned surfaces.
Refrigerate: Transfer leftovers to shallow, covered containers within 2 hours, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below and use leftovers within 3 to 4 days.
Reheat: Warm the seafood gently in a covered skillet with its remaining sauce, checking that it reaches 165°F throughout. Reheat separately stored sauce to a boil before serving. Gentle heat helps limit further toughening, although the texture will change.
Freeze: Freezing is possible, but it can soften the scallop crust and change the lobster texture. For this small batch, cooking only what you plan to serve gives the best result.
Troubleshooting
- Scallops look pale: They may have been wet or crowded. Dry thoroughly and leave space in the skillet next time.
- Scallops stick when turning: Their crust may need a little longer to form. Ease a thin spatula underneath rather than pulling upward.
- Garlic tastes bitter: It browned too much in the hot skillet. Let the pan cool slightly before starting the sauce.
- Sauce seems thin: This is a spoonable butter-and-broth sauce. Let it simmer for the listed time and serve without trying to reduce it into a thick glaze.
- Seafood feels rubbery: It likely cooked too long. Start checking earlier next time, especially with smaller tails or scallops.
FAQs
Can I use frozen lobster tails and scallops?
Yes. Thaw them in the refrigerator before cooking, following package instructions. Pat the scallops especially well after thawing, since surface water makes searing more difficult.
Should I remove the lobster meat from its shell?
Keep it attached near the tail fin while exposing the meat through the cut shell. This makes brushing easier and gives the finished lobster its familiar butterflied presentation.
Do I remove the small muscle on the scallops?
If a scallop has a small, firm side muscle attached, gently peel it away before drying and seasoning. That piece can stay chewy after cooking.
Can I prepare anything ahead?
Measure the seasonings, mince the garlic, chop the parsley, and prepare the lemon juice and zest ahead. Refrigerate prepared ingredients appropriately and cook the seafood close to serving time.
Can I double this recipe?
Yes. Scale the ingredients proportionally and use a larger baking dish. Sear the scallops in batches if needed so the skillet stays hot and each piece has space.
Is this seafood platter spicy?
The listed seasonings give it a savory, gently seasoned flavor. Heat varies with your paprika and seasoning blend, so check those labels if you prefer very mild food.
Why might my dinner take longer than 35 minutes?
Lobster tail size, scallop thickness, oven performance, and skillet capacity all affect timing. Allow extra time if you need multiple scallop batches, and let doneness guide you.
Conclusion
Save this Garlic Butter Seafood Platter for a dinner when you want tender lobster, golden scallops, and plenty of lemon-garlic sauce. Prepare your sides first, watch the seafood closely, and serve it hot. For another occasion, try these flaky shrimp-and-crab pastry cups.
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Garlic Butter Seafood Platter
Equipment
- kitchen shears For cutting and butterflying the lobster shells.
- baking dish For roasting lobster tails in the oven.
- pastry brush For coating the exposed lobster meat with seasoned butter.
- large skillet For searing the scallops and preparing the garlic butter sauce.
- instant-read thermometer For checking that the seafood reaches an internal temperature of 145°F.
Ingredients
- 2 lobster tails
- 2 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp Old Bay seasoning
- Salt and black pepper, to taste
- 1 lb large sea scallops, patted dry
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper, to taste
- 1/2 tsp garlic powder
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup seafood stock or chicken broth
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped fresh parsley
- Lemon wedges, for serving
- Fresh parsley, for serving
Instructions
- Butterfly and Brush the Lobster: Heat the oven to 425°F. Cut along the top of each lobster shell with kitchen shears, stopping before the tail fin, and gently expose the meat. Mix the melted lobster butter with its garlic, paprika, Old Bay, salt, and black pepper, then brush over the meat. Keep the meat attached near the tail fin, and make sure the seasoned butter reaches the exposed folds.
- Give the Lobster Its Oven Time: Place the tails in a baking dish and roast for 10 to 12 minutes, until the meat is opaque throughout and just firm. Keep an eye on them near the end so they stay juicy. Smaller tails may finish earlier, and larger tails may need longer. Check the thickest part rather than relying only on the clock.
- Put a Golden Crust on the Scallops: While the lobster bakes, season the dry scallops with salt, black pepper, and garlic powder. Heat the olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the scallops in a single layer for 2 to 3 minutes per side, until golden and opaque. Transfer to a plate. Leave space between them. The first side should develop a browned surface before you turn each scallop.
- Make the Pan Sauce Sparkle: Lower the skillet heat and melt the 4 tablespoons sauce butter. Stir in the sauce garlic for about 30 seconds, then add the stock or broth, lemon juice, and zest. Simmer gently for 2 to 3 minutes and stir in the tablespoon of parsley. The garlic should smell fragrant without turning dark, and the sauce should stay fluid enough to spoon.
- Bring the Seafood Together: Arrange a lobster tail and half the scallops on each of 2 plates. Spoon over the warm garlic butter sauce and finish with the serving parsley and lemon wedges. Serve immediately while the seafood is tender and hot. Spoon some sauce around the scallops so their golden tops remain visible.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
