Description
- Savor this easy surf and turf with garlic butter sauce—tender beef and scallops in 30 minutes for a special dinner.
Ingredients
Scale
- 2 beef tenderloin fillets (1 1/2 inch thick, about 6 to 8 ounces each)
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 8–10 large sea scallops
- For the Garlic Butter Sauce:
- 3 cloves garlic, minced
- 6 tablespoons unsalted butter, cubed
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Heat a 12-inch cast iron skillet over medium-high heat for 8-10 minutes.
- Pat the steaks dry with paper towels; season with salt and pepper, to taste.
- Melt 2 tablespoons butter in the skillet. Add the steaks and cook until a dark crust forms, about 4-6 minutes per side, flipping once, to desired doneness. Set aside, covered loosely.
- Wipe the skillet clean; melt the remaining butter over medium heat.
- Prepare the scallops by removing the side muscle, rinsing, and pat drying. Season with salt and pepper.
- Cook scallops in a single layer until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.
- For the sauce, reduce heat to low; add garlic to the skillet and cook until fragrant, about 1 minute. Add butter, parsley, chives, lemon juice, and zest; season with salt and pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2 servings
- Calories: 600 kcal per serving
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