Directions
- 1Heat a large skillet over medium-high heat.
- 2Add 1 tbsp butter.
- 3Season scallops with salt and pepper.
- 4Sear 2–3 minutes per side until deeply golden.
- 5Remove and set aside.
- 6In the same skillet, reduce heat to medium.
- 7Add remaining butter and let it melt until lightly browned and nutty.
- 8Add garlic and sauté for 30 seconds.
- 9Stir in cream, Dijon mustard, Parmesan, and lemon juice.
- 10Simmer gently until slightly thickened.
- 11Return scallops to the pan and add lobster meat.
- 12Spoon sauce over seafood and simmer 2–3 minutes.
- 13Sprinkle with fresh herbs.
- 14Serve hot with mashed potatoes, rice, or crusty bread.
Ingredients
- 1 lb sea scallops (patted very dry)
- 1 cup cooked lobster meat, chopped
- 4 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 0.5 cup heavy cream
- 0.25 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- to taste Salt & black pepper
- 1 tbsp fresh parsley or thyme, chopped
Equipment
large skillet
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