Description
An elegant surf-and-turf dish that combines rich beef and tender scallops in a fragrant garlic butter sauce.
Ingredients
Scale
- 2 (8–10 oz) ribeye or sirloin steaks, 1–1½ inches thick
- 12–16 large sea scallops, side muscle removed and patted dry
- 4 tbsp unsalted butter (room temperature)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1–2 tbsp lemon juice, freshly squeezed
- 2 tbsp dry white wine or chicken stock (optional)
- 2 tbsp fresh parsley, finely chopped
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Prep and season: Pat steaks and scallops dry with paper towels; season both sides generously with salt and pepper. Let steaks rest 20–30 minutes.
- Heat the pan: Warm a heavy cast-iron skillet over high heat until just smoking. Add olive oil and swirl to coat.
- Sear the steaks: Place steaks in the hot pan and sear 2–3 minutes per side for medium-rare. Remove and let rest.
- Sear the scallops: Reduce heat to medium-high, add more oil if needed. Place scallops in pan and sear 1.5–2 minutes per side until golden brown. Remove and keep warm.
- Build the garlic butter sauce: Lower heat, add butter to the pan and melt, scraping up browned bits. Add garlic and cook until fragrant.
- Finish and combine: Stir in lemon juice and parsley. Return steaks and scallops to the pan for a quick glaze with the sauce.
- Rest and serve: Slice steaks against the grain and arrange with scallops. Spoon extra garlic butter over both for shine.
Notes
Use dry scallops and room temperature butter for best texture. Serve immediately for optimal flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 100mg