Lobster Francaise and Scallops Recipe

Lobster Francaise and Scallops Recipe

Shashank Agtey

This is an easy recipe, that produces an elegant seafood dinner. Skip the restaurant and make this instead!


Lobster tails

Old Bay Seasoning

Eggs, beaten


Worcestershire sauce

Large scallops


Olive oil


White wine

Blackening seasoning

Pre-heat oven to 350˚

Cut lobster tails in half lengthwise. Dust tails with flour and then dredge the tails in the eggs. In a large oven-safe sauté pan, heat olive oil to medium-high until you see the wisp of smoke. Sauté the tails for four to five minutes, browning the egg mixture on all sides. Add butter and Worcestershire sauce and continue sautéing for an additional three to four minutes. Squeeze the lemons and add ½-cup white wine over the tails. This is the Francaise sauce. Bake the tails for five minutes at 350˚ (in the oven-safe sauté pan).

Place the pan back on the stovetop and add salt and pepper to taste. Place the tails in a slow oven (200˚) until the scallops are ready. Sprinkle scallops with blackening seasoning to desired taste and sauté for eight minutes. Plate the lobster tail halves with the scallops adorning the edges of the plate. Add in a little spring mix salad for color and drizzle the Francaise sauce from the pan liberally over the tails.