6 four-to-five oz. North American or Maine lobster tails (in the shell)
12 jumbo sea scallops with side muscle removed
1¼ cup Lemon-Garlic Butter Sauce (see recipe below)
1 tbsp. McCormick Season-All®
6 cups cooked rice (a lightly seasoned pilaf)
4 lemon wedges
¼ cup parsley, fresh chopped
½ cup butter, melted (for dipping)
12 eight-inch metal skewers
Lemon-Garlic Butter Sauce Recipe:
1 lb. butter, unsalted (softened)
3 oz. white wine
2 tbsp. lemon juice, freshly squeezed
1 tbsp. Worcestershire sauce
1 tbsp. Kosher salt
2 tbsp. garlic, freshlyminced
2 tsp. black pepper, freshly ground
2 tbsp. parsley, fresh chopped
Lemon Garlic Butter Sauce:
1.Soften butter and place in a five-quart mixer.
2.Combine wine, lemon juice, and Worcestershire sauce.
3.Gradually add wine mixture to butter.
4.Add salt and garlic. Mix well.
5.Add black pepper and chopped parsley.
6.Refrigerate until ready to use.
1.Preheat oven or grill to 450°.
2.Cut each lobster tail completely in half lengthwise and remove the vein. Gently lift the lobster meat from the shell, leaving meat attached at tail end, and place meat back into shell. (This makes it easier to eat the lobster after it is cooked.)
3.Wrap each lobster tail, including the shell, around one scallop, similar to wrapping bacon around a filet mignon. To skewer, gently pierce the base of the tail fins, passing the skewer through the scallop and piercing through the other end of the tail. Leave approximately 1-2” at the end of the skewer to prevent chop from sliding off during cooking.
4.Lightly brush the topside of each LobsterChop with the Lemon-Garlic Butter. (A light coating will prevent "flare-ups" when grilling.)