1. Prepare lobster tails by cutting along the underside of the shell with kitchen scissors, removing the meat carefully, rinsing it under cool water, and patting it dry with paper towels.
2. Pre-cook lobster tails in boiling salted water for 5-7 minutes until they turn vibrant red, then remove them and let cool slightly.
3. Pat scallops dry with paper towels and season both sides with salt and pepper.
4. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until hot but not smoking.
5. Sear scallops in the skillet, leaving space between each piece, cooking for 2-3 minutes on the first side until a golden crust forms, then flipping and cooking for another 2 minutes. Remove scallops and set aside.
6. Lower the heat to medium and melt 1/2 cup of unsalted butter in the same skillet.
7. Stir in minced garlic and cook for about 1 minute until fragrant, without browning.
8. Add fresh lemon juice and lemon zest to the butter, stirring until fully combined.
9. Nestle the pre-cooked lobster tails into the butter sauce, coating them evenly.
10. Spoon the butter sauce over the lobster meat continuously for about 5 minutes to lock in moisture and infuse flavor.
11. Add the seared scallops back into the skillet alongside the lobster tails.
12. Spoon additional sauce over the scallops and lobster for a perfect finish.
13. Garnish with fresh parsley if desired and serve hot with preferred sides like risotto, asparagus, or mashed potatoes.