This recipe delivers a decadent “surf and turf” experience by pairing a perfectly seared steak with tender sea scallops in a rich garlic-butter and white wine pan sauce. Elegant enough for a special occasion, yet straightforward enough to make at home.
Why You’ll Love This Recipe
You’ll love this dish because:
It combines the bold, meaty flavor of steak with the delicate sweetness of scallops for an impressive flavour contrast.
It uses simple, high-quality ingredients that come together quickly — in about 30–40 minutes.
The pan sauce adds a luxurious touch, tying the steak and seafood together under one delicious flavour umbrella.
It’s versatile — you can serve with mashed potatoes, roasted vegetables or a crisp salad to suit your mood.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 steaks (6 oz each) — e.g., filet mignon or your preferred cut
8 large sea scallops
1 tablespoon canola or vegetable oil
5 tablespoons unsalted butter, divided
¼ cup finely chopped shallots
4 cloves garlic, minced
¼ cup dry white wine (such as Sauvignon Blanc)
¾ cup water
1 teaspoon chopped fresh rosemary
Juice of ½ a lemon
Kosher salt and freshly cracked black pepper, to taste
Directions
Remove the steaks and scallops from the fridge about 30 – 40 minutes before cooking so they come to room temperature.
Season the steaks generously with salt and pepper.
Heat the oil in a heavy skillet (preferably cast iron) over medium-high heat. When hot, add the steaks and sear without moving for about 5-6 minutes on one side until a golden crust forms.
Flip the steaks and cook another 5-6 minutes (or slightly longer for thicker cuts) until they reach your desired doneness (medium‐rare is about 135 °F internal). Then remove the steaks from the pan, place them on a plate and tent loosely with foil to rest.
While the steaks rest, season the scallops with salt and pepper. In the same skillet, add 1 tablespoon butter, then add the scallops. Sear for about 60-90 seconds on one side, then flip and sear another minute or until the scallops are opaque on the outside and firm but still slightly springy. Remove scallops to the plate with the steak.
Add another tablespoon butter to the skillet. Add the chopped shallots and cook for 2-3 minutes until softened. Add the garlic and sauté briefly until fragrant (about 30 seconds).
Pour in the white wine and use a spatula to scrape up any browned bits from the bottom of the pan. Stir in the water and rosemary, bring to a simmer for about 3-4 minutes.
Reduce heat to low, add the remaining 3 tablespoons butter and melt into the sauce. Finish with a squeeze of lemon juice.
Return the steak and scallops briefly to the pan (or plate them and spoon the sauce over top). Serve immediately.
Servings and timing
Servings: 2
Total time: approximately 1 hour 5 minutes (including 30-40 minutes for resting the proteins + ~25 minutes active cook time)
Prep time: ~10 minutes
Cook time: ~25 minutes
Variations
Use a rib-eye or sirloin steak instead of filet for a more marbled cut.
Swap the white wine sauce for a garlic-herb butter sauce for a richer finish.
Add roasted asparagus, sautéed spinach or steamed green beans on the side for extra vegetables.
For extra decadence, finish the dish with a few pan-seared mushrooms or a light drizzle of truffle oil.
Make it spice-forward by adding a pinch of chili flakes or smoked paprika to the scallops before searing.
Storage/Reheating
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
To reheat the steak, gently warm in a low oven (around 300 °F/150 °C) until just warmed through, to avoid over-cooking.
For the scallops, reheat on the stovetop over low heat with a little butter; avoid the microwave since it can make scallops tough.
You may want to gently warm the sauce separately and spoon it over when ready to serve.
FAQs
How do I know when the steak is done to my liking?
Use an instant-read thermometer: about 135 °F (57 °C) for medium-rare, 145 °F (63 °C) for medium. Remember it will continue to cook slightly while resting.
How can I tell if scallops are properly seared and cooked through?
The scallops should form a golden-brown crust on each side, with sides that appear opaque. They should feel firm but still slightly springy when gently pressed.
Can I use frozen scallops?
Yes — but ensure you thaw them fully, pat them dry thoroughly to remove moisture, and then proceed with searing. Extra moisture will interfere with browning.
What cut of steak works best for this dish?
Tender cuts such as filet mignon, beef tenderloin, or New York strip are excellent. Choose a cut about 1½-inch thick for optimal results.
Can I make the sauce without wine?
Yes — you can substitute the white wine with low-sodium chicken or vegetable broth, or even a light beef broth, though the flavour profile will differ slightly.
Should I use the same pan for steak and scallops?
Yes — you can. After removing the steak, use the same hot skillet to cook the scallops and then the sauce, which helps capture and build flavour from the beef fond.
What sides pair well with this dish?
Mashed potatoes, roasted potatoes, steamed asparagus, green beans, sautéed mushrooms, or a crisp salad are all great choices.
Is this dish suitable for a romantic dinner?
Absolutely. With its contrasting textures and flavours and elegant presentation, this dish is ideal for a special-occasion meal for two.
Can I prep this dish ahead of time?
You can season the steak and scallops ahead, and chop the shallots and garlic earlier. However, for best texture and flavour, sear and finish just before serving.
What wine should I serve with this meal?
A light to medium-bodied red like Pinot Noir works well with the steak without overpowering the scallops, or a crisp Sauvignon Blanc complements the sauce and seafood nicely.
Conclusion
This steak and scallops dinner delivers restaurant-quality flair while remaining accessible for home cooking. With a beautifully seared steak, succulent scallops and a luscious pan sauce tying it all together, it’s an impressive yet manageable dish. Follow the steps for proper searing and rest times, add a complementary side, and you’ll have a memorable meal ready in around an hour.
A luxurious surf-and-turf dinner featuring pan-seared steak and scallops finished with a garlic-butter white wine sauce. Ideal for romantic evenings, holidays, or elegant entertaining.
Ingredients
2 steaks (6 oz each) – filet mignon or your preferred cut
8 large sea scallops
1 tbsp canola or vegetable oil
5 tbsp unsalted butter, divided
¼ cup finely chopped shallots
4 cloves garlic, minced
¼ cup dry white wine
¾ cup water
1 tsp fresh rosemary, chopped
Juice of ½ lemon
Kosher salt and black pepper, to taste
Instructions
Remove steak and scallops from the fridge 30–40 minutes before cooking.
Season steaks with salt and pepper. Heat oil in a skillet over medium-high heat and sear steaks for 5–6 minutes per side, or until desired doneness. Remove and tent with foil.
Season scallops with salt and pepper. In the same pan, melt 1 tbsp butter, then sear scallops 60–90 seconds per side. Remove and set aside.
Add 1 tbsp butter to the skillet. Sauté shallots 2–3 minutes. Add garlic and cook 30 seconds.
Deglaze with white wine, scraping the bottom. Stir in water and rosemary. Simmer 3–4 minutes.
Reduce heat and stir in remaining 3 tbsp butter until melted. Finish with lemon juice.
Return steak and scallops to pan to coat in sauce, or plate and spoon sauce over top. Serve immediately.
Notes
Let proteins come to room temp before cooking for even searing.
Dry scallops thoroughly before cooking to get a proper sear.
Use a cast-iron skillet for best heat retention and browning.
