Description
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 plated serving (steak + scallops + sauce)
- Calories: 620
- Sugar: 2g
- Sodium: 410mg
- Fat: 43g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 51g
- Cholesterol: 195mg
