Introduction
Indulge in a gourmet dining experience with this elegant lobster tail and scallops recipe, complemented by a zesty lemon orzo. Perfect for a special occasion or a fancy date night, this dish brings a restaurant-quality feast straight to your kitchen.
Succulent lobster tail, seared scallops, and a rich garlic butter sauce create a symphony of flavors, transforming any meal into an unforgettable occasion.
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GARLIC
Butter
butter
lobster
Lemon
Cheese
lemon
Garlic
LOBSTER
garlic
Ingredients
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For Lobster Tails & Garlic Butter:
20 oz (2) lobster tails
1/2 cup butter
3 tablespoons olive oil
2 heads garlic
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cheese
LOBSTER
BUTTER
Cheese
Lemon
lobster
butter
Garlic
lemon
garlic
1/2 teaspoon salt
1 onion
Fresh parsley for topping
For Scallops & Lemon Orzo:
8 scallops
2 tablespoons garlic butter
1 cup orzo
1 cup seafood stock
1/2 cup white wine
4 tablespoons Parmesan cheese
4 tablespoons lemon juice
Salt & pepper to taste
Fresh parsley for topping
Lemon wedges for serving
Instructions
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Sausages
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Garlic
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Cookie
Prepare the Garlic and Onion: Preheat the oven to 400°F. Cut off about 1/2 inch from the top of each head of garlic to expose the cloves. Remove any loose papery skin.
Drizzle each head with one tablespoon of olive oil and wrap loosely in foil. Place on a baking sheet.
Roast the Onion: Cut the onion into wedges, leaving the base intact so that it holds together. Wrap in foil with a drizzle of olive oil and place on the baking sheet with the garlic.
Bake for 40 minutes to an hour, until the garlic cloves are soft and browned, and the onion is translucent and tender.
Make the Garlic Butter: Allow the butter to reach room temperature while the garlic and onion are baking.
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Squeeze the roasted garlic cloves out of their skins and mash into the softened butter along with salt. Stir until well combined and smooth.
Cook the Scallops: Melt two tablespoons of the prepared garlic butter in a large skillet over medium heat. Space the scallops evenly in the pan, ensuring they are not too crowded, and sear for 1-2 minutes on each side until golden brown and cooked through. Remove the scallops from the pan and set aside.
Cook the Orzo: Deglaze the skillet with the white wine, scraping up the flavorful brown bits.
Allow the wine to reduce slightly before adding the orzo and seafood stock. Bring to a simmer and let the orzo cook for about nine minutes, or until al dente.
Prepare the Lobster Tails: While the orzo is cooking, split the top of each lobster shell down the center with scissors and carefully lift the meat out to rest on top of the shell.
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Meat
Place on a baking sheet and bake in the preheated oven for 10-12 minutes, until the lobster shells are bright red and the meat is cooked through. Be careful not to overcook to avoid rubbery lobster.
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Prepare the Garlic and Onion: Preheat the oven to 400°F. Cut off about 1/2 inch from the top of each head of garlic to expose the cloves. Remove any loose papery skin.
Drizzle each head with one tablespoon of olive oil and wrap loosely in foil. Place on a baking sheet.
Roast the Onion: Cut the onion into wedges, leaving the base intact so that it holds together. Wrap in foil with a drizzle of olive oil and place on the baking sheet with the garlic.
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cheese
bread
sausages
garlic
Bread
Cheese
cookie
Sausages
Garlic
Grilling
Bake for 40 minutes to an hour, until the garlic cloves are soft and browned, and the onion is translucent and tender.
Make the Garlic Butter: Allow the butter to reach room temperature while the garlic and onion are baking.
Squeeze the roasted garlic cloves out of their skins and mash into the softened butter along with salt. Stir until well combined and smooth.
Cook the Scallops: Melt two tablespoons of the prepared garlic butter in a large skillet over medium heat. Space the scallops evenly in the pan, ensuring they are not too crowded, and sear for 1-2 minutes on each side until golden brown and cooked through. Remove the scallops from the pan and set aside.
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bread
sausages
cookie
Sausages
cheese
Bread
Cheese
garlic
Garlic
Sausage
Cook the Orzo: Deglaze the skillet with the white wine, scraping up the flavorful brown bits.
Allow the wine to reduce slightly before adding the orzo and seafood stock. Bring to a simmer and let the orzo cook for about nine minutes, or until al dente.
Prepare the Lobster Tails: While the orzo is cooking, split the top of each lobster shell down the center with scissors and carefully lift the meat out to rest on top of the shell.
Place on a baking sheet and bake in the preheated oven for 10-12 minutes, until the lobster shells are bright red and the meat is cooked through. Be careful not to overcook to avoid rubbery lobster.
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