Seared dry sea scallops and broiled Canadian lobster tails served with garlic herb butter, fresh lemon, and herbs. The key is timing: start the scallops once the lobster tails are nearly finished so everything is ready at the same time.
Prepare the lobster tails. Using kitchen scissors, cut through the top shell of each lobster tail lengthwise. Gently loosen the meat and lift it above the shell, keeping it attached at the base. Season with Palmer’s Nearly Famous Coarse Sea Salt and Black Pepper. Top each tail with a small pat of butter.
Broil the lobster. Place the lobster tails on a broiler-safe pan. Broil 6–8 inches from the heat for 8–10 minutes, basting once with melted butter, until the meat is opaque and reaches 145°F internal temperature.
Prepare the scallops. While the lobster broils, pat the scallops completely dry with paper towels. Season lightly with Palmer’s Nearly Famous Coarse Sea Salt and Black Pepper.
Start the scallops near the end. When the lobster has about 3–4 minutes left, heat a skillet over high heat with a thin layer of olive oil. The pan should be hot before the scallops go in.
Sear the scallops. Add the scallops to the pan, leaving space between each one. Sear for about 1½–2 minutes without moving, until a golden crust forms. Flip once and sear the second side for another 1½–2 minutes.
Finish with garlic herb butter. Reduce heat to medium-low. Add the remaining butter, minced garlic, and fresh herbs to the skillet. Baste the scallops for 30–60 seconds, just until the garlic is fragrant and the scallops are opaque through the center. Scallops should reach 145°F internal temperature.
Plate and serve. Remove the lobster tails and scallops from the heat as close together as possible. Plate with lemon wedges and spoon the garlic herb butter over the top.
Notes
Do not let scallops sit in a hot pan once they are done. Pull them as soon as they are golden on both sides and opaque through the center.
Nutrition
Serving Size:2
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.
Palmer’s Direct To You Market
