Give the lobster tails a good rinse under cold water. Use kitchen scissors to carefully cut the top of the shell lengthwise and gently pull the meat out.

Pat the meat dry with a paper towel and season with salt and pepper.

In a skillet over medium-high heat, melt 2 tablespoons of butter. Add the scallops and sear them for about 2-3 minutes on each side until golden brown.

Remove the scallops from the pan and set aside.

In the same skillet, add another tablespoon of butter and place the lobster tails, flesh side down. Cook for about 5-7 minutes, then flip and add the minced garlic, cooking until the lobster is opaque.

Squeeze lemon juice over the lobster, then toss the scallops back into the pan to warm briefly.

Plate the lobster tails next to the scallops, drizzle with buttery garlic sauce, and garnish with fresh parsley.