Scallops lobster and garlic sauce. A special occasion dish with rich textures and flavors that complement each other so very well.

Scallops Lobster and Garlic Sauce by Diverse Dinners


The scallops in this recipe are dry scallops. I have never used wet scallops in a recipe before. Wet scallops are usually processed with a chemical which provides a longer shelf life and allows the scallops to retain water which makes them swell, if they are not prepared correctly the water evaporates and the result can be a plate of tough and disappointing scallops.  I’m lucky to live in an area where dry scallops are readily available, but if you find it hard to get your hands on dry scallops, take America’s Test Kitchen’s advice and soak them for 30 minutes in 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt. Avoid adding salt to wet scallops when cooking.

In this scallops lobster and garlic sauce recipe the scallops are the subtle components relying on their quality and sheer splendor to win your tastebuds over. In contrast, the lobster is seasoned and deep fried and the sauce is heavy on cream and garlic. My friend, Trevor, was my taster for this dish, he really enjoys foods bursting with complex and rich flavors, and that is exactly how I would describe this scallops lobster and garlic sauce dish, it’s spectacular.

If you’re planning a dinner for a special event, scallops lobster and garlic sauce should be on the menu. Imagine your guest’s face when you put this in front of them. Just add a bottle of bubbly. The perfect dinner to share with a loved one. Alternatively, spread the recipe to serve four instead of two as an appetizer, leaving your guests’ appetite still able to enjoy another wonderful dish, but with a big smile on their face, after being lucky enough to be served scallops lobster and garlic sauce.

Scallops Lobster and Garlic Sauce by Diverse Dinners

Scallops Lobster and Garlic Sauce
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Pan-Seared Scallops Ingredients
  1. 1/2 tsp kosher salt
  2. 1/4 tsp freshly ground black pepper
  3. 2 tbsp vegetable oil
  4. 1 lb dry sea scallops
  5. 2 tbsp unsalted butter
Fried Lobster Ingredients
  1. 1/4 cup cornstarch
  2. 1/4 cup all purpose flour
  3. 1/2 tsp paprika
  4. 1/2 tsp kosher salt
  5. 1/2 tsp freshly ground black pepper
  6. 1/2 tsp dried thyme
  7. 1/4 tsp mustard powder
  8. 1/4 tsp onion powder
  9. 1/4 tsp garlic powder
  10. 1 egg
  11. 1/4 cup milk
  12. 1 8oz lobster tail
  13. 1 cup vegetable oil
Garlic Sauce Ingredients
  1. 2 tbsp butter
  2. 3 garlic cloves (grated or crushed)
  3. 1 tbsp thyme (dried or fresh)
  4. 1/4 cup white wine
  5. 1 cup cream
  6. 1/2 tsp kosher salt
  7. 1/4 tsp freshly ground black pepper
Equipment & Utensils
  1. Large deep skillet
  2. Medium sauce pan
Pan-Seared Scallops Directions
  1. Place paper towels on a large tray, a baking tray will do.
  2. Place scallops on top of paper towels and then place paper towels on top of scallops.
  3. Allow scallops to sit in this state to draw out excess fluid for 10-15 minutes.
  4. Season scallops on both sides with salt and pepper.
  5. Cook scallops in two batches.
  6. Heat 1 tbsp of vegetable oil in skillet on high until its nice and hot, then add half of the scallops, flat side down and cook until brown. Do not fuss with the scallops, allow them to brown undisturbed for approx. 2 mins.
  7. Once brown on one side, add 1 tbsp of butter.
  8. You need to move quickly as the butter will melt and begin to brown.
  9. Flip scallops to brown other side.
  10. Carefully tilt skillet, and using a large spoon, baste the scallops with melted butter, and continue to do so until scallops are cooked - firm at the edges and opaque in the middle - approx. 1 1/2 minutes.
  11. Remove scallops from skillet once cooked and place on a plate. Tent with foil to keep warm.
  12. Wipe skillet to remove remnants of first batch of scallops.
  13. Repeat cooking process for the second second batch of scallops.
  14. Once second batch is cooked, remove and add to first batch, re-tent to keep warm, then wipe skillet clean.
Fried Lobster Directions
  1. Place dry ingredients into a bowl and set aside
  2. In a separate bowl, whisk egg and milk together and set aside
  3. Completely remove meat from lobster tail. I find it easy to cut away at the membrane underneath the shell and then carefully, with my hands, pry the meat free, cutting with my scissors whenever I find it difficult to remove the meat.
  4. Once meat is free from the shell, rinse to remove stray pieces of shell, and then dab dry with a paper towel.
  5. Place on a board and cut the meat in half lengthways, then cut across the width of the meat, creating 1/2 inch nuggets.
  6. Drop lobster meat into egg wash and ensure each piece is covered in liquid.
  7. Remove each piece of lobster, one by one, and drop into dry ingredients.
  8. Once all of the lobster is in the dry ingredients, toss so that each piece is coated.
  9. Pull away any pieces that stick together and toss again.
  10. Heat vegetable oil on high in skillet then add coated lobster pieces to hot oil one by one.
  11. It should take approx. 1 1/2 minutes or so to brown, so watch over the skillet and make sure the lobster pieces do not stick together.
  12. Once golden, remove lobster pieces and place on a plate lined with a paper towel to remove excess oil, then tent to keep warm.
Garlic Sauce Directions
  1. Melt butter on medium heat then add garlic and thyme, sauté until flavors release then add wine and sauté.
  2. Slowly add cream while whisking, then season with salt and pepper.
To Serve
  1. Carefully place a serving spoonful of sauce in the middle of each plate.
  2. Place half of the scallops on top of the sauce on each plate, then pile half of the lobster nuggets on top of the scallops.
  3. Drizzle the rest of the sauce on top and serve immediately.
Adapted from Pan Seared Scallops