Instructions
Prepare the Garlic and Onion: Begin by preheating the oven to 400°F. Trim approximately 1/2 inch from the top of each garlic head to reveal the cloves, and discard any loose papery skin. Drizzle one tablespoon of olive oil over each head, then wrap them loosely in aluminum foil. Position them on a baking sheet.
Roast the Onion: Slice the onion into wedges, ensuring the base remains intact to keep the wedges together. Wrap the onion in foil with a drizzle of olive oil and place it on the baking sheet alongside the garlic. Roast for 40 minutes to an hour, until the garlic cloves are soft and golden, and the onion becomes translucent and tender.
Prepare the Garlic Butter: While the garlic and onion are roasting, allow the butter to soften at room temperature. Once the garlic is ready, extract the roasted cloves from their skins and mash them into the softened butter, adding salt. Mix thoroughly until the mixture is smooth and well combined.
Cook the Scallops: In a large skillet, melt two tablespoons of the prepared garlic butter over medium heat. Arrange the scallops in the skillet, ensuring they are spaced apart to avoid overcrowding. Sear the scallops for 1-2 minutes on each side until they achieve a golden brown color and are fully cooked. Remove the scallops from the skillet and set them aside.
Cook the Orzo: Deglaze the skillet with white wine, scraping up any flavorful browned bits. Allow the wine to reduce slightly before incorporating the orzo and seafood stock. Bring the mixture to a simmer and cook the orzo for approximately nine minutes, or until it reaches an al dente texture.
Prepare the Lobster Tails: While the orzo is cooking, use scissors to split the top of each lobster shell down the center, carefully lifting the meat to rest on top of the shell. Place the lobster tails on a baking sheet and bake in the preheated oven for 10-12 minutes, or until the shells turn bright red and the meat is thoroughly cooked. Take care not to overcook to prevent the lobster from becoming rubbery.
Finish the Orzo: Stir in the lemon juice, then add the cooked scallops along with Parmesan cheese and fresh parsley. Season with salt and pepper to taste, and remove from heat.
Serve: Present the lobster tails atop a bed of the lemon orzo and scallop mixture, accompanied by the roasted garlic and onion Serve alongside onion. Provide melted garlic butter and lemon wedges at the table for additional flavor enhancement.
Guidelines for Achieving Perfect Garlic Butter Lobster and Scallops
Utilize Fresh Ingredients
To ensure optimal flavor and texture, always select fresh lobster tails and scallops. While frozen alternatives may suffice in certain situations, ensure they are completely thawed and thoroughly dried before cooking to prevent excess moisture in the pan. A dry surface is crucial for achieving a perfect sear and enhancing the caramelization of the scallops.
Manage the Heat
Precision is key when cooking seafood. Employ medium to medium-high heat to sear the scallops until they form a golden crust without becoming overcooked. Lobster tails should be cooked until the meat is opaque and tender, taking care to avoid overcooking, which can lead to a rubbery texture. Since garlic can burn quickly, add it towards the end of the cooking process to impart flavor without introducing bitterness.
Variations
Citrus Infusion
Introduce a refreshing element by adding lemon or lime zest to the garlic butter. Additionally, a drizzle of freshly squeezed lemon juice over the lobster and scallops just before serving can help balance the richness of the butter with a touch of acidity.
Herb-Infused Butter
Explore various herbs to personalize the flavor profile. While parsley is a traditional option, consider using thyme, dill, or tarragon for a distinctive twist. A dash of red pepper flakes or smoked paprika can also introduce a subtle heat or smokiness to the dish, enhancing its overall complexity.
