Prepare the Garlic and Onion:
Preheat the oven to 400°F. Trim 1/2 inch off the top of each garlic head to expose the cloves, and remove loose papery skins.
Drizzle each head with 1 tbsp olive oil, wrap in foil, and place on a baking sheet.
Cut the onion into wedges, keeping the base intact to hold it together. Wrap it in foil with a drizzle of olive oil and add it to the baking sheet.
Roast for 40-60 minutes, until the garlic is soft and golden, and the onion is tender and translucent.
Make the Garlic Butter:
Let the butter soften at room temperature while the garlic and onion roast.
Squeeze the roasted garlic cloves out of their skins and mash into the softened butter with salt. Mix until smooth and well combined.
Cook the Scallops:
Melt 2 tbsp of the prepared garlic butter in a skillet over medium heat.
Add the scallops, ensuring they are evenly spaced and not crowded. Sear for 1-2 minutes per side until golden and cooked through. Remove and set aside.
Cook the Orzo:
Deglaze the skillet with white wine, scraping up browned bits for flavor.
Let the wine reduce slightly, then add the orzo and seafood stock. Simmer for 9 minutes, or until the orzo is al dente.
Prepare the Lobster Tails:
Use kitchen scissors to split the top of each lobster shell. Gently lift the meat to rest on top of the shell.
Place the tails on a baking sheet and bake for 10-12 minutes, or until the shells turn red and the meat is opaque. Avoid overcooking to prevent toughness.
Finish the Orzo:
Stir lemon juice into the cooked orzo, then fold in the scallops, Parmesan, and parsley. Season with salt and pepper to taste. Remove from heat.
Serve:
Continued on the next page
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