Using scissors, carefully cut down the middle of the lobster tail shell to expose the meat.

Pat the scallops dry using paper towels and season them with salt and pepper.

In a large skillet, melt 2 tablespoons of butter over medium-high heat.

Add the scallops, making sure not to overcrowd the pan, and sear for about 2-3 minutes on each side until golden brown and opaque.

Remove scallops from skillet and set aside.

In the same skillet, add the remaining butter and minced garlic, sauté until fragrant (about 1 minute).

Add the lobster tail, cut side down, and cook for about 4-6 minutes, basting with garlic butter.

Once the lobster is bright red and cooked through, drizzle with lemon juice and return the scallops to the skillet to warm through.

Toss in some chopped parsley for garnish and added flavor.