Description
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)
- 1 tablespoon unsalted butter (for finishing steaks)
- 1 teaspoon fresh lemon juice (optional, for scallops)
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Remove the steaks from the refrigerator 30 minutes before cooking. Pat them dry with paper towels.
- Rub steaks with olive oil, then season 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 steaks and cook for 3–4 minutes per side for medium-rare. During the last minute, add butter and spoon it over the steaks.
- Transfer steaks to a plate and let rest for 5 minutes.
- While steaks rest, pat scallops completely dry and season with salt and black pepper.
- Heat another skillet over medium-high heat. Add olive oil and butter.
- Place scallops in the pan without overcrowding. Cook for 2 minutes until a golden crust forms.
- Flip scallops and cook another 1–2 minutes until just opaque in the center.
- Finish scallops with lemon juice and parsley if desired. Serve alongside the rested steaks.
Notes
- Use a cast-iron skillet for best sear on both steak and scallops.
- Do not overcrowd the pan when searing scallops or they will steam instead of sear.
- Let the steak rest after cooking to retain juices.
- Make sure scallops are very dry before searing for optimal crust.
- Use a thermometer for perfect steak doneness (130°F for medium-rare).
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak and 6 scallops
- Calories: 550
- Sugar: 0g
- Sodium: 780mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 140mg
