Every so often, even I will splurge a little bit on some really, really good food. As 2016 came to an end, I spotted a sweet deal on some 10 oz lobster tails and scallops for less than $2 a pound! Unable to resist, I decided it was high time to ring out the old year and welcome the new with some seafood.
I did a classic piggyback lobster tail and paired it with some garlic butter – which I made by slow roasted a couple heads of garlic until soft and brown, then mashing the cloves into butter at room temperature. Honestly, I could put that butter on anything, it was that delicious! While I roasted the garlic, I also wrapped an onion in foil and roasted it for two hours, until it was translucent and tender.
For the scallops, I quickly seared then in some garlic butter (I used it in basically everything in this recipe – I LOVE GARLIC!) then removed them from the pan to deglaze the skillet with white wine, then cook the orzo al dente in some seafood stock.
It was a lovely way to say goodbye to 2016 and Hello to 2017! Nick and I were both member of the ‘clean plate club’ that night.
Lobster Tail with Scallops & Lemon Orzo
FOR LOBSTER TAILS & GARLIC BUTTER:
- Preheat the oven to 400°F. Cut off about 1/2 inch of the tops of each of the heads of garlic, so the tops are exposed. Remove any loose skin. Wrap the individual heads of garlic loosely in foil, then drizzle on one tablespoon of olive oil on each. Close the top of the foil and place the garlic on a baking sheet.
- Leaving the bottom intact, cut the onion into wedges. Wrap loosely in foil and drizzle the top with olive oil, then close the foil. Place the onion on a baking sheet with the garlic. Bake for 40 minutes to an hour – until the garlic is tender and browned; and the onion is translucent and tender. Leave the butter out to come to room temperature while the garlic and onion bake.
- Remove the garlic and onion from the oven. Remove the cloves from the skin and mash into the softened butter. Combine until the garlic is mostly incorporated and big lumps are gone.
- Take two tablespoons of the garlic butter and melt in a large skillet. Place the scallops into the skillet, leaving about one inch space between them – if placed too close, the scallops will steam and not sear. Sear for 1-2 minutes per side, until cooked through and golden brown on both sides. Remove from the skillet.
- Deglaze the pan with white wine, scraping up any brown bits. Let evaporate. Add the orzo to the skillet and add the stock or broth. Bring to a simmer, and cook the orzo for about nine minutes.
- While the orzo bakes, cut the top of each lobster tail down the center, taking care not to slice into the meat. Carefully remove the lobster tail meat from the shell and place it on top of the tail. Place the lobster onto a baking sheet and place into the still-hot oven. Bake for 10-12 minutes, or until the lobster is bright red. Take care not to over cook, or else the lobster meat will be rubbery. (OPTIONAL: Reheat the onion as you cook the lobster tail.)
- Place 2-3 tablespoons of the garlic butter into serving cups. Melt the butter in the microwave for 15 seconds, until liquidy.
- Add the lemon juice to the orzo and add the scallops back to the pan. Stir in the Parmesan cheese and sprinkle on the fresh parsley. Remove from the heat and plate along with half of the onion.
- Plate the lobster tail on top of a bed of orzo. Serve alongside some melted garlic butter. Squeeze on fresh lemon juice. Enjoy!