If you are craving a restaurant-quality seafood dish that feels luxurious yet is surprisingly straightforward to prepare at home, you are going to adore this recipe for Seared Scallops with Lobster in Garlic Butter Cream Sauce. Imagine perfectly caramelized scallops paired with tender lobster meat, all drenched in a velvety garlic butter cream sauce that is bursting with flavor. This dish is the perfect celebration of the ocean’s finest treasures, blending rich and delicate textures with bright, savory notes. Whether for a special occasion or a delightful weekend treat, these elegant flavors promise to impress anyone lucky enough to share your table.

Seared Scallops with Lobster in Garlic Butter Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

To create this decadent dish, you only need a handful of simple ingredients that come together in harmony to build rich flavors and beautiful textures. Each component plays a vital role in elevating the final dish, from the succulent seafood to the creamy, aromatic sauce.

6–8 large sea scallops: The star ingredient, fresh and dry-packed scallops sear beautifully for a golden crust.
200g (about 7 oz) cooked lobster meat, chopped: Adds tender sweetness and a luxurious crustacean touch.
2 tbsp unsalted butter: Essential for a rich, creamy sauce and perfect browning of scallops.
2 garlic cloves, minced: Infuses the sauce with a fragrant, mellow depth.
½ cup heavy cream: Creates the luscious, velvety base of the garlic butter cream sauce.
¼ cup seafood or chicken stock: Adds a savory depth without overpowering the seafood’s natural flavor.
1 tsp lemon juice: Brightens and balances the richness with a fresh citrus note.
¼ tsp paprika (optional): Adds a subtle smoky warmth and a pop of color.
Salt & black pepper to taste: For perfect seasoning of both scallops and sauce.
Fresh parsley, chopped (for garnish): Finishes off the dish with a burst of freshness and vibrant green color.

How to Make Seared Scallops with Lobster in Garlic Butter Cream Sauce

Step 1: Sear the Scallops

The secret to perfectly cooked scallops is starting with a hot pan and dry scallops. Pat your scallops completely dry to ensure they develop a gorgeous golden crust. Season generously with salt and pepper, then sear them in a hot skillet with a little butter for 2 to 3 minutes per side. Resist the urge to move them too soon—the beauty of that crust forms when they’re left alone to cook. Remove the scallops carefully and set aside to keep warm.

Step 2: Prepare the Garlic Butter Cream Sauce

Using the flavorful browned bits left in the pan, add a bit more butter and toss in the minced garlic. Let it sauté for just 30 seconds until fragrant but not browned, as burnt garlic will dull the sauce. Pour in the seafood or chicken stock and cream, then stir in lemon juice and optional paprika for a subtle smoky kick and color. Let the sauce simmer gently for 2 to 3 minutes, allowing it to thicken slightly and develop irresistible flavors.

Step 3: Add Lobster to the Sauce

Once your sauce has thickened, stir in the chopped cooked lobster meat. Because the lobster is already cooked, it only needs 1 to 2 minutes in the warm sauce to meld perfectly without drying out. This step enriches the sauce with sweet lobster notes and luxurious texture.

Step 4: Combine and Serve

Return the scallops to the pan, nestling them gently in the sauce just to warm through. This final step brings everything together beautifully. Plate immediately, spooning plenty of that gorgeous garlic butter cream sauce over the top, and garnish generously with fresh chopped parsley. The colors and aromas will make your guests eager to dig in.

How to Serve Seared Scallops with Lobster in Garlic Butter Cream Sauce

Garnishes

Bright, fresh herbs like parsley are the perfect finishing touch, adding a pop of color and a hint of herbal brightness. You might also consider a light sprinkle of finely grated lemon zest for an extra citrusy lift that complements the cream sauce beautifully.

Side Dishes

This dish shines when paired with simple, complementary sides that soak up the luxurious sauce. Think fluffy mashed potatoes, creamy risotto, or even buttery garlic bread. A light green salad or steamed asparagus adds a refreshing crunch and balances the richness with vibrant greens.

Creative Ways to Present

Presentation can elevate this dish from delicious to unforgettable. Try serving the scallops and lobster sauce atop a bed of saffron-infused rice or nestled on creamy polenta. For a dramatic effect, arrange scallops in a circular pattern on the plate with sauce drizzled artistically. Edible flowers or microgreens also add an elegant visual flourish perfect for dinner parties.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers of this indulgent Seared Scallops with Lobster in Garlic Butter Cream Sauce, store them in an airtight container in the refrigerator. Consume within 1 to 2 days to enjoy the seafood at its freshest. Keep the scallops and sauce together to retain the lovely flavors but be mindful that scallops taste best when freshly seared.

Freezing

Freezing this dish is generally not recommended as scallops can become rubbery and the creamy sauce may separate upon thawing. If you must freeze, separate the lobster sauce and store it in a freezer-safe container, while freezing scallops separately after briefly flash-searing them, but reheated texture may vary.

Reheating

Gently reheat leftovers over low heat on the stove to preserve the delicate flavors and avoid breaking the sauce. Add a splash of cream or stock if the sauce appears too thick. Avoid microwaving to keep the scallops from overcooking and turning tough.

FAQs

Can I use frozen scallops for this recipe?

While fresh scallops yield the best texture and flavor, you can use frozen dry-packed scallops if fresh aren’t available. Thaw them completely and pat very dry before searing to achieve a good crust.

What type of lobster meat works best?

Cooked lobster tail meat is ideal for this dish because it is tender and sweet with a firm texture. You can use leftover lobster or fresh cooked lobster from a store or seafood market.

Is there a substitute for heavy cream?

You can use half-and-half or a mixture of cream and milk, but keep in mind the sauce might be less rich and creamy. For dairy-free options, coconut cream can work but will add a subtle coconut flavor.

Can I prepare the sauce ahead of time?

You can make the garlic butter cream sauce a few hours ahead and refrigerate it. Reheat gently before adding lobster and scallops, but for best flavor and texture, finish the dish just before serving.

How do I get a perfect sear on scallops?

Dry scallops thoroughly, season well, and use a very hot pan with some butter or oil. Avoid overcrowding the pan and flip only once when the scallops release easily and are beautifully golden on the first side.

Final Thoughts

Seared Scallops with Lobster in Garlic Butter Cream Sauce is one of those recipes that feels indulgent but is surprisingly approachable in the kitchen. Its blend of rich, tender seafood with a luxuriously smooth sauce will quickly turn into a favorite to whip out for special dinners or when you simply want to treat yourself. I can’t wait for you to taste the magic of this dish and share the joy it brings with your loved ones. Happy cooking!