Seafood Trio Recipe

Prepare lobster tails

Using kitchen shears, cut down the top shell of each lobster tail lengthwise to the fan, stopping at the tail. Pry the shell open gently and lift the meat up, resting it on top of the shell (but leaving the meat attached at the base). Pat the lobster meat dry with paper towels. Brush 1 tablespoon olive oil and 1/2 teaspoon lemon juice over both tails and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Set aside on a plate in the refrigerator while you prepare other seafood.

Prepare scallops

Pat scallops very dry with paper towels (this ensures a good sear). If they have the small side muscle, remove it. Toss scallops in a bowl with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt and a light dusting of smoked paprika (about 1/8 tsp). Set aside at room temperature for 10 minutes.

Prepare shrimp

Pat shrimp dry and toss with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper and a pinch (about 1/16 tsp) red pepper flakes. Thread two or three shrimp onto skewers if you plan to grill or leave loose for pan-searing. Set aside.

In a small bowl combine 2 tablespoons olive oil, 2 tablespoons lemon juice, minced garlic, chopped parsley, smoked paprika, old bay, remaining 1/2 teaspoon kosher salt, remaining 3/4 teaspoon black pepper, and remaining red pepper flakes. Whisk until combined. Reserve 2 tablespoons of this mixture to brush on scallops and shrimp while cooking; pour the rest into a small saucepan.

Place the saucepan over low heat and stir in 4 tablespoons unsalted butter. Warm gently until butter is melted and sauce is fragrant, about 2–3 minutes. Keep warm on the lowest heat setting or transfer to a warm spot; this will be used for basting and serving.

Cook lobster tails (oven or grill)

Option A - Grill: Preheat grill to medium-high (about 400°F / 200°C). Place lobster tails meat-side up on the grill and cook for 6–8 minutes with the lid closed, brushing once with the reserved marinade, until meat is opaque and registers 140–145°F. Option B - Broil: Preheat broiler and place lobster tails on a rimmed sheet pan. Broil 4–6 inches from heat for 6–8 minutes, brushing once, until opaque and just cooked through. Remove and tent loosely with foil.

Sear scallops

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 1 tablespoon neutral oil (not included separately; assume pantry). Add scallops spaced apart; do not crowd. Sear undisturbed for 1.5–2 minutes until a deep golden crust forms, flip and cook 30–60 seconds more until just opaque in the center (total 2–3 minutes). During the last 20 seconds, brush scallops with some reserved marinade and a teaspoon of the melted butter from the sauce. Remove to a warm plate.

Cook shrimp

In the same skillet over medium-high heat add a touch more oil if needed. Add shrimp (or place skewers on the grill) and cook 1.5–2 minutes per side until pink and curled and opaque throughout. During the last 30 seconds baste with reserved marinade and a little of the melted butter. Remove with tongs and keep warm.

Finish

Return lobster tails briefly to the low heat or grill for 30 seconds to glaze with the melted butter sauce if desired. Spoon warm butter sauce over all three seafood components. Taste and adjust seasoning with salt and pepper if needed.

Arrange lobster tails, scallops and shrimp on warmed plates. Drizzle any remaining warm butter-lemon sauce over the seafood. Garnish with lemon wedges and sprinkle chopped parsley or microgreens. Serve immediately.