t Garlic Butter Lobster & Scallops with Herbs

Garlic Butter Lobster & Scallops with HerbsIngredients:Lobster tails: 2 (about 6-8 oz each), split in half lengthwiseScallops: 12 large sea scallops, cleaned and patted dryButter: 6 tablespoons (unsalted)Garlic: 4 cloves, mincedFresh herbs:2 tbsp parsley, finely chopped1 tbsp chives, finely chopped1 tsp thyme leavesLemon juice: From 1 lemon (about 2 tbsp)Olive oil: 1 tbspSalt and pepper: To tasteRed pepper flakes (optional): A pinch for a slight kickWhite wine (optional): 1/4 cup for deglazingInstructions:Prep the lobster tails:Using kitchen shears, cut down the top shell of each lobster tail lengthwise. Pull the meat slightly out of the shell and rest it on top (this helps it cook evenly and looks nice plated). Pat dry and season lightly with salt and pepper.Prepare scallops:Make sure scallops are dry by patting them with paper towels. This helps to get a nice sear.Season scallops with salt and pepper on both sides.Make the garlic herb butter:In a small bowl, mix softened butter with minced garlic, chopped parsley, chives, thyme, lemon juice, and a pinch of red pepper flakes if using. Set aside.Cook the lobster tails:Heat 1 tbsp olive oil in a large skillet over medium-high heat.Place lobster tails flesh side down and sear for about 2-3 minutes until lightly golden.Flip the tails over and cook for another 2 minutes.Reduce heat to medium-low, add half the garlic herb butter over the lobster, and baste frequently for 2-3 more minutes until lobster is cooked through (opaque and firm). Remove lobster tails from pan and keep warm.Cook the scallops:In the same skillet, add a little more olive oil if needed.Sear scallops over high heat for about 1.5-2 minutes on the first side without moving (to get a golden crust).Flip and cook for another 1-2 minutes until opaque and just cooked through.Add the remaining garlic herb butter to the pan, and spoon it over the scallops as they finish cooking.Optional white wine deglaze:After removing scallops, pour white wine into the hot pan to deglaze, scraping up any browned bits.Let it reduce for a minute or two, then pour this flavorful sauce over the lobster and scallops.Serve:Plate the lobster tails and scallops.Drizzle extra garlic herb butter and pan sauce on top.Garnish with additional fresh herbs and a wedge of lemon.