meat is opaque. Avoid overcooking to prevent toughness.Finish the Orzo:Stir lemon juice into the cooked orzo, then fold in the scallops, Parmesan, and parsley. Season with salt and pepper to taste. Remove from heat.through. Remove and set aside.Cook the Orzo:Deglaze the skillet with white wine, scraping up browned bits for flavor.Let the wine reduce slightly, then add the orzo and seafood stock. Simmer for 9 minutes, or until the orzo is al dente.Prepare the Lobster Tails:Use kitchen scissors to split the top of each lobster shell. Gently lift the meat to rest on top of the shell.Place the tails on a baking sheet and bake for 10-12 minutes, or until the shells turn red and the meat is opaque. Avoid overcooking to prevent toughness.Finish the Orzo:Stir lemon juice into the cooked orzo, then fold in the scallops, Parmesan, and parsley. Season with salt and pepper to taste. Remove from heat.Serve:Plate the lobster tails over a bed of lemon orzo and scallops.Garnish with roasted onion, melted garlic butter, fresh parsley, and lemon wedges for a finishing touch.Tips for SuccessFresh Ingredients: Opt for fresh seafood for the best flavor and texture. Thaw frozen options thoroughly and pat them dry to ensure a proper sear.Precise Cooking: Use medium to medium-high heat for scallops, ensuring a golden crust without overcooking. Cook lobster until the meat is opaque but still tender.VariationsCitrus Twist: Add zest from lemon or lime to the garlic butter for extra brightness, or drizzle fresh lemon juice over the dish before serving.Herb-Infused Butter: Experiment with herbs like thyme, dill, or tarragon for a new flavor profile. Add a pinch of red pepper flakes or smoked paprika for subtle heat or smokiness.Enjoy!
GARLIC BUTTER LOBSTER AND SCALLOPS
