|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 117g||150%|
|Saturated Fat 54g||268%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 1g|
|Vitamin C 10mg||49%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
We’ve got all the tips and tricks for making perfectly cooked steak and scallops, so that everything is prepared with ease. While we used NY strip and scallops you can easily use filets and shrimp or a combination of either. The cook times change slightly, but the garlic butter tastes delicious over any of the combinations.
Serve it alongside creamy mashed potatoes, cheesy polenta, pasta, or just some crusty bread. Add a vegetable on the side like asparagus or creamed spinach for a complete meal with greens. It’s the perfect romantic meal to share with the one you love. Or, you can double the recipe to serve to a dinner party. It all comes together in under 30 minutes and you can even eat it right out of the skillet if you want to!
For the Steak and Scallops:
1 pound New York strip steaks
1/4 teaspoon kosher salt, for seasoning
Ground black pepper, for seasoning
3 tablespoons unsalted butter
2 tablespoons oil , or other neutral oil
1/2 pound scallops
For the Garlic Butter:
1/4 cup white wine
6 tablespoons unsalted butter
4 clove cloves garlic, minced
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
1 tablespoon lemon juice
Prepare the Steak and Scallops
Gather the ingredients.
Pat the steaks dry, then generously season on both sides with salt and pepper.
Melt the butter in a large (10-inch or more) cast-iron skillet over high heat until. Add the steaks and cook for 2 to 3 minutes or until seared and browned on the bottom. Flip and continue to cook on high heat until the internal temperature is to your liking. For medium rare, remove the steaks at 125 F and for medium 130 F internally.
Remove from the stovetop and allow to rest, tented with foil, while you cook the scallops.
Dry the scallops with paper towels until they are as dry as you can get them. Season all over with salt and pepper.
Wipe out the same skillet, then heat the grapeseed oil over medium-high until very hot. Add the scallops and cook for 2 minutes or until seared on the bottom.
Flip the scallops and finish cooking for 1 more minute. Remove to plate with steaks and tent with foil to keep warm.
Prepare the Garlic Butter
Quickly prepare the garlic butter as the steaks and scallops rest. Add the wine to the skillet over medium-high heat and gently scrape up any browned bits from the bottom of the skillet to deglaze. Add the butter and garlic; cook for 1 minute or until the butter is completely melted and fragrant.
Turn off the heat, then add in the parsley, chives, and lemon juice; stir to combine. Don’t cook for too long or you’ll lose the brightness of the herbs.
Pour the herbed garlic butter over the steak and scallops and serve immediately.