Lobster Tail with Scallops & Lemon Orzo
Dive into succulent lobster tail and seared scallops served with zesty lemon orzo for an exquisite meal.
Ingredients
FOR LOBSTER TAILS & GARLIC BUTTER:
FOR SCALLOP & LEMON ORZO:
- 8 scallops
- 2 tablespoons garlic butter
- 1 cup orzo
- 1 cup seafood stock
- ½ cup white wine
- 4 tablespoons Parmesan cheese
- 4 tablespoons lemon juice
- salt & pepper to taste
- fresh parsley for topping
- lemon wedges for serving
Instructions
- Preheat the oven to 400°F. Cut off about 1/2 inch from the top of each head of garlic to expose the cloves. Remove any loose papery skin. Drizzle each head with one tablespoon of olive oil and wrap loosely in foil. Place on a baking sheet.
- Cut the onion into wedges, leaving the base intact so that it holds together. Wrap in foil with a drizzle of olive oil and place on the baking sheet with the garlic. Bake for 40 minutes to an hour, until the garlic cloves are soft and browned, and the onion is translucent and tender.
- Allow the butter to reach room temperature while the garlic and onion are baking.
- Squeeze the roasted garlic cloves out of their skins and mash into the softened butter along with salt. Stir until well combined and smooth.
- Melt two tablespoons of the prepared garlic butter in a large skillet over medium heat. Space the scallops evenly in the pan, ensuring they are not too crowded, and sear for 1-2 minutes on each side until golden brown and cooked through. Remove the scallops from the pan and set aside.
- Deglaze the skillet with the white wine, scraping up the flavorful brown bits. Allow the wine to reduce slightly before adding the orzo and seafood stock. Bring to a simmer and let the orzo cook for about nine minutes, or until al dente.
- While the orzo is cooking, prepare the lobster tails. Split the top of each shell down the center with scissors and carefully lift the meat out to rest on top of the shell. Place on a baking sheet and bake in the preheated oven for 10-12 minutes, until the lobster shells are bright red and the meat is cooked through. Be careful not to overcook to avoid rubbery lobster.
- For serving, place 2-3 tablespoons of the remaining garlic butter in small cups and melt in the microwave for about 15 seconds or until liquefied.
- Finish the orzo by stirring in the lemon juice, and then mix in the cooked scallops along with Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Remove from heat.
- To serve, arrange the lobster tails on a bed of the lemon orzo and scallop mixture. Add the roasted onion alongside. Provide melted garlic butter and lemon wedges for extra flavoring at the table.
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