Drizzle each head with one tablespoon of olive oil and wrap loosely in foil. Place on a baking sheet.

2. Roast the Onion: 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.

2. Make the Garlic Butter: 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.

1. Cook the Scallops: 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.
2. Cook the Orzo: 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.

1. Prepare the Lobster Tails: While the orzo is cooking, split the top of each lobster 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.

1. Finish the Orzo: Stir in the lemon juice, then mix in the cooked scallops along with Parmesan cheese and fresh parsley. Season with salt and pepper to taste. Remove from heat.
2. 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.

Tips for Perfect Garlic Butter Lobster and Scallops

1. Use Fresh Ingredients
   For the best flavor and texture, always opt for fresh lobster tails and scallops. Frozen options can work in a pinch, but make sure they’re fully thawed and patted dry before cooking to avoid excess moisture in the pan. A dry surface ensures a perfect sear and enhances the caramelization of the scallops.
2. Control the Heat
   Cooking seafood is all about precision. Use medium to medium-high heat to sear the scallops until they develop a golden crust without overcooking. Lobster tails should be cooked until their meat turns opaque and tender, taking care not to overcook, as this can result in a rubbery texture. Garlic burns quickly, so add it toward the end to infuse flavor without bitterness.

Variations