I found a seared scallop recipe years ago and loved it. I have tweaked the original recipe to my own taste. This meal for two really says love like nothing else it is filling and satisfying just makes you smile.
Boil lobster till done and bright red. Remove from pot run under cool water cooling lobster off so you can remove from shell. Chop tail into bite size pieces along with leg meat; leave claws intact. Put aside.
Sprinkle scallops with salt and pepper. In a large skillet, saute scallops in 1 tablespoon oil for 1-1/2 to 2 minutes on each side or until firm and opaque. Remove and keep warm.
In the same skillet, saute shallots in remaining oil until tender. Add cream; bring to a boil. Cook and stir for 30 seconds or until slightly thickened.Return scallops to the pan; add in the lobster and butter, heat through. Stir in sage.
Serve with pasta if desired. Cut lemon into four sections, remove seeds and place in ramekin or small bowl for optional flavoring over Seafood Bliss, or just eat it with melted butter salted and seasoned with lemon like my daughter does.