Here's one for my personal record books. For one, it was far less expensive than you might imagine (about $25 for the two of us, total). For another, total prep time was about 20 minutes. Here was the start of it; six large scallops, and two good sized lobster tails totaling about a pound. I sheared the tops of the shells and pulled out the meat.
For the lobster, I did essentially the same thing as with the alaskan cod the other night. This time I used ghee instead of butter, about 1/3" in the covered skillet, a tablespoon of water added (ghee, by definition, has the water removed) and the juice from half a lime (out of lemons). The moisture is necessary for the poaching. That's at about medium low for perhaps five minutes. Then, remove, and you'll have to make small slits in the back to lay them back flat in their shells. Then, spoon on some of that ghee from the pan, sprinkle on the obligatory paprika, and under the broiler for 2-3 minutes. In the meantime, I simply pan fried the scallops in coconut oil, finishing off with a few dashes of toasted sesame oil and sprinkles of sesame seeds, turning the heat up high for a minute to toast the seeds and brown the scallops.
So, here you have it. For the dipping sauce, I used the ghee I poached it in, which was orange and much tastier than fresh with lemon. The slaw is shredded broccoli & carrots. I did a sauce of equal parts coconut milk, sour cream, and mayo, to which I added about a tablespoon of apple cider vinegar, black pepper, dash of salt, and a bit of citrus.
Here's a close up.