Seared Steak and Scallops

This seared steak and scallops recipe is a delightful combination of rich flavors and textures, making it the ideal dish for a romantic dinner or special occasion. With its luxurious appeal, it’s perfect for impressing your loved one without requiring extensive culinary skills. Enjoy the succulent steak paired with tender scallops, all elevated by a delicious herb butter that ties the dish together beautifully.

Why You’ll Love This Recipe

• Quick to Prepare: This dish can be made in under an hour, making it perfect for weeknight dinners or last-minute gatherings.
• Decadent Flavors: The combination of steak and scallops creates a gourmet experience right at home, bringing restaurant-quality dining to your table.
• Versatile Ingredients: You can easily adapt this recipe with different types of steaks or seasonings based on your preferences.
• Impressive Presentation: Serve this dish to wow your guests with its beautiful plating and vibrant colors.
• Great for Special Occasions: Whether it’s an anniversary, birthday, or just a cozy date night, this meal sets the perfect mood.

Tools and Preparation

To create this delicious seared steak and scallops, you’ll need a few essential tools that will make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Cast iron skillet
• Paper towels
• Small saucepan
• Cutting board
• Serving plate

Importance of Each Tool

• Cast iron skillet: This tool retains heat exceptionally well, allowing for a perfect sear on both the steak and scallops.
• Small saucepan: Ideal for melting butter and combining the herbs without taking up too much space on the stovetop.

Ingredients

This seared steak and scallops surf and turf recipe is perfect for a romantic surf and turf for two dinner. It’s easy, decadent, and tasty!

For the Steak

• ¾ pound steak of choice (ribeye, New York strip, or filet mignon)

For the Scallops

• 1 pound scallops (side muscle removed)

For Cooking

• 1 tablespoon neutral cooking oil (for frying)
• 5 tablespoons butter (divided)

For Flavoring

• 2 cloves garlic (peeled and minced)
• 2 teaspoons parsley (freshly minced or use 1 teaspoon dry)
• 2 teaspoons chives (freshly minced or use 1 teaspoon dry)
• ½ teaspoon crushed red pepper (more or less to taste)
• Salt and pepper

For Serving

• Flaky sea salt (optional, for serving)

How to Make Seared Steak and Scallops

Step 1: Prepare the Scallops and Steak

1. Pat the steak dry with paper towels. Season generously with salt and pepper. Allow it to sit at room temperature for 30 minutes.
2. Pat the scallops dry again using paper towels. Transfer them to a plate lined with paper towels. Season lightly with salt and pepper. Place in the refrigerator uncovered for 30 minutes to chill.

Step 2: Cook the Steak

1. In a cast iron skillet, heat the oil over medium-high heat until shimmering.
2. Pat the steak dry once more before placing it in the skillet.
3. Cook without moving for about 2-3 minutes until a deep golden crust forms.
4. Flip the steak carefully and cook an additional 1-2 minutes. Add 1 tablespoon of butter to the skillet.
5. Spoon melted butter over the steak continuously for about 45 seconds to 1 minute more until desired internal temperature is reached.
6. Transfer steak to a cutting board or plate; tent loosely with foil and let rest for about 10 minutes. Carefully wipe out any residue from the skillet.

Step 3: Prepare the Herb Butter

1. Melt three tablespoons of butter in a small saucepan over low heat until frothy; then turn off heat.
2. Stir in garlic, parsley, chives, crushed red pepper, salt, and pepper until well combined.

Step 4: Cook the Scallops

1. Pat scallops dry once more before adding them to the clean skillet.
2. Melt remaining tablespoon of butter in the skillet until frothy.
3. Place scallops in an even layer (work in batches if needed) cooking each side for about 1-2 minutes until golden brown crust forms.
4. Flip carefully; cook an additional minute until cooked through but not overcooked.

Step 5: To Serve

1. Slice steak against the grain into strips right before serving.
2. Arrange sliced steak on a serving plate alongside cooked scallops.
3. Spoon herb butter generously over both items; sprinkle flaky sea salt if desired.
4. Enjoy your delicious meal!

How to Serve Seared Steak and Scallops

Serving seared steak and scallops is not just about plating; it’s about creating an experience. Here are some delightful ideas to enhance your presentation and make your meal even more enjoyable.

Elegant Plating

• Use a large, white plate to create a contrast against the vibrant colors of the steak and scallops.
• Arrange the steak slices neatly beside the scallops for visual appeal.

Garnish with Fresh Herbs

• Sprinkle freshly chopped parsley or chives over the dish for a pop of color and added flavor.
• Consider adding lemon wedges for brightness that complements the seafood.

Pair with Wine

• Choose a full-bodied red wine like Cabernet Sauvignon for the steak, which enhances its rich flavors.
• For scallops, a crisp white wine such as Sauvignon Blanc can balance their sweetness.

Incorporate Sauces

• Drizzle balsamic reduction or chimichurri around the plate for an artistic touch.
• Serve herb butter in a small ramekin on the side for guests to add as they please.

How to Perfect Seared Steak and Scallops

To achieve restaurant-quality seared steak and scallops, follow these essential tips for cooking perfection.

• Choose Quality Ingredients: Select fresh, high-quality steak and large, dry-packed scallops for the best flavors.
• Dry Before Cooking: Patting both steak and scallops dry ensures a beautiful crust forms when searing.
• Use High Heat: Cooking at medium-high heat allows for quick searing while locking in juices without overcooking.
• Don’t Crowd the Pan: Cook in batches if necessary; overcrowding will cause steaming instead of searing.
• Let it Rest: Allowing the steak to rest after cooking helps redistribute juices, resulting in a tender bite.
• Finish with Butter: Basting with butter adds richness and depth of flavor to both steak and scallops.

Best Side Dishes for Seared Steak and Scallops

Pairing sides with seared steak and scallops can elevate your meal. Here are some fantastic options to consider.

1. Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic complement both proteins beautifully.
2. Grilled Asparagus: Tender asparagus adds a nice crunch and freshness to balance out the richness of the dish.
3. Creamed Spinach: This classic side offers a rich, creamy texture that pairs well with steak’s robust flavor.
4. Roasted Brussels Sprouts: Crispy Brussels sprouts bring a hearty element that rounds out your surf and turf dinner.
5. Cauliflower Rice Pilaf: A lighter alternative that absorbs flavors while adding a healthy touch to your plate.
6. Corn on the Cob: Sweet corn provides a delightful contrast, especially when grilled with butter and herbs.

Common Mistakes to Avoid

When preparing seared steak and scallops, it’s easy to make a few common mistakes that can affect the outcome of your dish. Here are some things to watch out for:

• Ignoring Drying: Not patting the steak and scallops dry can lead to steaming instead of searing. Always use paper towels to remove excess moisture for a beautiful crust.
• Overcrowding the Pan: Placing too many scallops in the skillet at once will lower the temperature, causing them to steam. Cook in batches for best results.
• Skipping Rest Time: Cutting into the steak immediately after cooking can cause juices to run out. Let it rest for 10 minutes to ensure a juicy cut.
• Using Cold Ingredients: Starting with cold steak or scallops can prevent proper searing. Allow them to come to room temperature before cooking for even cooking.
• Neglecting Seasoning: Under-seasoning can lead to bland flavors. Don’t be shy with salt and pepper; they enhance the natural taste of both steak and scallops.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days for best quality.

Freezing Seared Steak and Scallops

• Wrap each portion tightly in plastic wrap or aluminum foil.
• Place in a freezer-safe bag or container; they can be frozen for up to 2 months.

Reheating Seared Steak and Scallops

• Oven: Preheat your oven to 350°F (175°C). Place the steak and scallops on a baking sheet and reheat for about 10-15 minutes until warmed through.
• Microwave: Use a microwave-safe plate, cover loosely with a microwave-safe lid or paper towel, and reheat on medium power in short bursts (30 seconds) until warmed through.
• Stovetop: Heat a skillet over medium-low heat, add a bit of butter or oil, and gently warm the steak and scallops, flipping occasionally until heated through.

Frequently Asked Questions

What is the best steak cut for seared steak and scallops?

The best cuts include ribeye, New York strip, or filet mignon due to their tenderness and flavor. Choose one based on your preference.

Can I use frozen scallops?

Yes, but ensure they are completely thawed before cooking. Pat them dry thoroughly for optimal results when searing.

How do I know when my scallops are done?

Cook scallops until they are opaque and have a golden brown crust on both sides. They should feel firm but not rubbery.

Can I customize this seared steak and scallops recipe?

Absolutely! You can experiment with different herbs, spices, or sauces based on your taste preferences.

What sides pair well with seared steak and scallops?

Consider serving with roasted vegetables, mashed potatoes, or a fresh salad for balance. These will complement your dish perfectly!

Final Thoughts

This seared steak and scallops recipe brings together rich flavors and textures that make it an excellent choice for any special occasion or intimate dinner. Its versatility allows you to customize it according to your taste preferences while remaining straightforward enough for beginner cooks. So why not give it a try? Enjoy crafting this delicious surf and turf dish that is sure to impress!