Sauté garlic in 2 tablespoons of olive oil in skillet over medium heat until translucent. Deglaze the pan with sherry. Add heavy cream and simmer on low for 5 minutes or until sauce thickens and coats the back of a spoon. Do not boil. Add lobster meat, spinach and basil. Reduce heat and simmer for 2 minutes to heat the lobster. Season sauce with salt and pepper.
Season scallops with salt, pepper and paprika. Grill or pan sear scallops in 3 tablespoons of olive oil for 3 minutes, or longer depending on the size of the scallop, on each side.
Spoon sauce on plate and arrange scallops on rim of plate. Take spinach out of sauce and place in the center of the scallops and top with lobster claws. Drizzle with sauce. You may have extra sauce.
This recipe is from the Lobster Boat Restaurant at 681 Route 28 in West Yarmouth and appeared in the 2014 Winter issue of Cape Cod HOME.