For Lobster Tails & Garlic Butter:20 oz (2) lobster tails1/2 cup butter3 tbsp olive oil2 heads garlic1/2 tsp salt1 onionFresh parsley (for topping)For Scallops & Lemon Orzo:8 scallops2 tbsp garlic butter1 cup orzo1 cup seafood stock1/2 cup white wine4 tbsp Parmesan cheese4 tbsp lemon juiceSalt & pepper (to taste)Fresh parsley (for topping)Lemon wedges (for serving)Instructions :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
