This New York strip steak and scallops recipe brings together two restaurant-quality favorites on one plate. Juicy, well-seasoned steak pairs beautifully with tender, golden scallops for a meal that feels indulgent yet simple enough to prepare at home.
Why You’ll Love This Recipe
This recipe delivers bold flavor with minimal effort. The contrast between the rich, beefy steak and the delicate sweetness of scallops creates a balanced and impressive dish. It is perfect for special occasions, date nights, or anytime you want a steakhouse-style dinner without leaving your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the New York strip steaks
2 New York strip steaks, 10 ounces each
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
For the scallops
12 large sea scallops, side muscle removed
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Optional finishing touches
1 tablespoon unsalted butter for steaks
1 teaspoon fresh lemon juice for scallops
1 tablespoon chopped fresh parsley
Directions
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. Pat dry with paper towels.
Rub the steaks with olive oil, then season evenly with salt, black pepper, garlic powder, and smoked paprika.
Heat a heavy skillet or cast-iron pan over medium-high heat until very hot.
Add the steaks and cook for 3 to 4 minutes per side for medium-rare, or until desired doneness. During the last minute, add the butter and spoon it over the steaks.
Transfer the steaks to a plate and let them rest for 5 minutes.
While the steaks rest, pat the scallops completely dry and season with salt and black pepper.
Heat another skillet over medium-high heat. Add olive oil and butter.
Place the scallops in the pan without overcrowding. Cook for 2 minutes on the first side until a golden crust forms.
Flip the scallops and cook for another 1 to 2 minutes until just opaque in the center.
Finish with lemon juice and parsley if desired. Serve the scallops alongside the rested steaks.
For a spicier steak, add 1/4 teaspoon cayenne pepper to the seasoning blend.
You can substitute ghee for butter to add a deeper, nutty flavor.
Serve with roasted vegetables, mashed potatoes, or steamed rice for a complete meal.
Storage/Reheating
Store leftover steak and scallops in separate airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat with a small amount of butter to prevent drying out. Avoid microwaving scallops, as they can become rubbery.
FAQs
How do scallops taste?
Scallops have a mild, slightly sweet flavor with a tender, buttery texture when cooked properly.
Can I use frozen scallops?
Yes, but make sure they are fully thawed and thoroughly dried before cooking to achieve a good sear.
What internal temperature should the steak reach?
For medium-rare, aim for an internal temperature of about 130°F (54°C) before resting.
Why is it important to dry the scallops?
Dry scallops sear better and develop a golden crust instead of steaming.
Can I cook the steak on a grill instead?
Yes, grill the steaks over high heat for 3 to 4 minutes per side, depending on thickness.
How do I know when scallops are done?
They should be opaque and slightly firm, with a golden crust on the outside.
Can I season the scallops ahead of time?
It is best to season them just before cooking to avoid drawing out moisture.
What oil is best for searing?
Olive oil works well, but any high-smoke-point oil can be used.
Can I make this recipe for more people?
Yes, simply double or triple the ingredients and cook in batches to avoid overcrowding the pan.
What sides pair well with this dish?
Simple sides like roasted vegetables, mashed potatoes, or a fresh salad complement the flavors nicely.
Conclusion
New York strip steak and scallops make a stunning combination that feels luxurious yet approachable. With straightforward steps and carefully balanced seasoning, this recipe helps you create a memorable meal that rivals your favorite steakhouse right at home.
A restaurant-quality dish that combines juicy New York strip steak with tender, golden-seared scallops. Perfect for special occasions or date nights, this meal delivers bold flavors with simple preparation.
Ingredients
2 New York strip steaks (10 ounces each)
1 tablespoon olive oil (for steak)
1 teaspoon kosher salt (for steak)
1/2 teaspoon freshly ground black pepper (for steak)
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
12 large sea scallops, side muscle removed
1 tablespoon olive oil (for scallops)
1 tablespoon unsalted butter (for scallops)
1/2 teaspoon kosher salt (for scallops)
1/4 teaspoon freshly ground black pepper (for scallops)
