This seared steak and scallops surf and turf recipe is perfect for a romantic surf and turf for two dinner recipe. It’s easy, decadent, and tasty!
Who doesn’t love a delicious surf and turf dinner? The combination of perfectly cooked steak with sweet, seared scallops and herbed butter sauce makes for an incredible romantic dinner.
What kind of steak should you use in surf and turf?
You can use your favorite cut of beef in this steak and scallops surf and turf recipe, including filet mignon, ribeye, bone-in ribeye, strip steak, or even skirt or hanger steak. This recipe assumes a steak that cooks up quickly in a skillet, which is about 3/4 pound and about one or two inches thick. You can use a thicker, larger steak that is more amenable to a longer cook time, like a larger sirloin steak or a large bone-in ribeye steak.
What kind of seafood should you use in surf and turf?
You can use a quick-cooking seafood, like shrimp, scallops, or even squid cut into rings. You can even try this with skin-on salmon filets. If you have enough time, prepare crab cakes and serve alongside the steak. You can even warm up jumbo lump crab meat with butter and spoon it over the steak.
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Looking for beef steak recipes? Check my archives!
Seared Steak and Scallops
Equipment
- Skillet
- Paper towels
- Small saucepan
Ingredients
- ¾ pound steak of choice ribeye, New York strip, or filet mignon
- 1 pound scallops side muscle removed
- 1 tablespoon neutral cooking oil for frying
- 5 tablespoons butter divided
- 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
- Flaky sea salt optional, for serving
Instructions
Prepare the Scallops and Steak:
- Pat the steak dry and season all over with salt and pepper. Allow to set out at room temperature for 30 minutes.
- Pat the scallops dry and transfer to a paper towel lined plate. Season with salt and pepper and transfer to the refrigerator, uncovered, for 30 minutes to chill.
Cook the Steak:
- In a cast iron skillet, heat the oil over medium-high until shimmering. Pat the steak dry once more and place in the skillet. Cook without moving for 2-3 minutes until a deep, golden crust forms. Flip and cook an additional 1-2 minutes more. Add 1 tablespoon butter to the skillet and spoon the melted butter over the steak for 45 seconds to 1 minute more or until the steak reaches desired internal temperature.
- Transfer the steak to a cutting board or plate and tent loosely with foil and rest for 10 minutes. Carefully wipe out the skillet.
Prepare the Herb Butter:
- Melt three tablespoons butter in a small saucepan. Once frothy, turn off the heat. Add the garlic, parsley, chives, and crushed red pepper. Season lightly with salt and pepper and stir. Set aside.
Cook the Scallops:
- Pat the scallops dry once more. Melt 1 tablespoon of butter into the skillet. Once frothy, add the scallops in an even layer (cook in batches if needed) and cook for 1-2 minutes or until a deep, golden brown crust forms. Flip and cook an additional 1 minute or until they are cooked through, but not overcooked. The bottom of the scallop will not form as much of a crust as the top. Transfer to a plate.
To Serve:
- Right before serving, slice the steak against the grain and transfer to a serving plate. Arrange the scallops next to it and spoon the herb butter over the entire dish. Sprinkle with a touch of flaky sea salt, if you like. Enjoy!
