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Seared Steak and Scallops

Seared Steak and Scallops

Indulge in a gourmet experience with our seared steak and scallops recipe, perfect for romantic dinners or special occasions. This elegant surf and turf dish combines the rich, savory flavors of perfectly seared steak with the delicate sweetness of tender scallops. With minimal preparation steps, you can impress your loved ones without spending hours in the kitchen. In just 55 minutes, savor a meal that’s not only delicious but also visually stunning, complete with a luscious herb butter sauce to elevate every bite.

  • Total Time: 55 minutes
  • Yield: Serves 2

Ingredients

Scale
  • ¾ pound ribeye, New York strip, or filet mignon
  • 1 pound scallops (side muscle removed)
  • 1 tablespoon neutral cooking oil
  • 5 tablespoons butter (divided)
  • 2 cloves garlic (minced)
  • Fresh parsley and chives (for flavor)
  • Crushed red pepper (to taste)
  • Salt and pepper

Instructions

  1. Pat the steak dry and season with salt and pepper. Let it rest at room temperature for 30 minutes.
  2. Dry the scallops and season them; refrigerate uncovered for another 30 minutes.
  3. Heat oil in a cast iron skillet over medium-high heat; cook the steak until golden on both sides and finish with butter.
  4. Prepare herb butter by melting three tablespoons of butter with garlic, parsley, chives, and red pepper in a saucepan.
  5. Sear the scallops in the same skillet until golden brown on each side.
  6. Serve by slicing the steak against the grain, arranging it with scallops on a plate, drizzling herb butter over the top.
  • Author: Juniper
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Main
  • Method: Frying
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 600
  • Sugar: 2g
  • Sodium: 760mg
  • Fat: 40g
  • Saturated Fat: 20g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 0g
  • Protein: 44g
  • Cholesterol: 130mg

Keywords: Ensure your skillet is hot enough before adding proteins to get that perfect sear. Use a meat thermometer to check doneness; aim for about 135°F for medium-rare steak.