Enjoy a fine dinner experience with this sophisticated recipe for lobster tail and scallops, served with a zesty lemon orzo. This dish delivers a restaurant-caliber feast right to your kitchen, making it ideal for a special event or an elegant date night. A creamy garlic butter sauce, grilled scallops, and succulent lobster tail combine to produce a symphony of flavors that elevates any meal to a memorable occasion.

Ingredients

For Lobster Tails & Garlic Butter:

20 oz (2) lobster tails

1/2 cup butter

3 tablespoons olive oil

2 heads 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

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. 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. 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.

Finish the Orzo: Stir in the lemon juice, then mix in the cooked scallops along with Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Remove from heat.

Serve: Arrange the lobster tails on a bed of the lemon orzo and scallop mixture. Add the roasted onion alongside. Provide melted garlic butter and lemon wedges for extra flavoring at the table.

Conclusion

This recipe for lobster tail with scallops is a visual and culinary delight. A memorable supper is produced by combining the zestiness of the lemon orzo, the delicate sweetness of the scallops, and the richness of the garlic butter. This meal elevates your home dining experience to a five-star level, whether it’s for a romantic evening, New Year’s Eve, or just a decadent treat. Have fun!