Surf and Turf Platter (Steak, Scallops, and Shrimp) Recipe
Ingredients (Serves 4):
For the Steak:
4 beef tenderloin steaks (or sirloin, about 150-200g each), 1-inch thick
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp smoked paprika
1 tsp garlic powder
Salt and black pepper to taste
For the Scallops:
12 large sea scallops (about 400g), patted dry
1 tbsp olive oil
1 tbsp unsalted butter
Salt and black pepper to taste
1/2 tsp garlic powder (optional)
For the Shrimp:
12 large shrimp (about 300g), peeled and deveined, tails on
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp smoked paprika
1 tsp garlic powder
Salt and black pepper to taste
1/2 tsp red chili flakes (optional, for a bit of heat)
For the Garlic Butter Sauce:
4 tbsp unsalted butter
3 cloves garlic, minced
1/4 cup (60ml) chicken or beef broth (or white wine for a richer flavor)
Juice of 1/2 lemon (about 1-2 tbsp)
2 tbsp fresh parsley, finely chopped
Salt and pepper to taste
For Garnish:
Extra fresh parsley, chopped
Lemon wedges (optional)
Instructions:
Prepare the Steak:
Pat the steaks dry with paper towels and season both sides with smoked paprika, garlic powder, salt, and black pepper.
Heat a large skillet (preferably cast iron) over high heat. Add 1 tbsp olive oil and 1 tbsp butter, letting the butter melt and foam.
Add the steaks to the hot skillet and sear for 3-4 minutes per side for medium-rare (or longer if you prefer medium or well-done; internal temperature should be 57°C/135°F for medium-rare). Remove the steaks from the skillet, tent with foil, and let them rest while you prepare the seafood.
Cook the Scallops:
Pat the scallops dry with paper towels (this ensures a good sear). Season both sides with salt, black pepper, and garlic powder (if using).
In the same skillet (or a new one if needed), heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
Add the scallops to the skillet, ensuring they’re not overcrowded. Sear for 2-3 minutes per side, until a golden-brown crust forms and the scallops are opaque in the center (internal temperature should be 52°C/125°F). Remove the scallops and set aside.
Cook the Shrimp:
Season the shrimp with smoked paprika, garlic powder, salt, black pepper, and chili flakes (if using).
In the same skillet, add 1 tbsp olive oil and 1 tbsp butter over medium heat.
Add the shrimp and cook for 2-3 minutes per side, or until they turn pink and opaque (internal temperature should be 63°C/145°F). Remove the shrimp and set aside.
Make the Garlic Butter Sauce:
In the same skillet, reduce the heat to medium. Add the 4 tbsp butter and let it melt.
Add the minced garlic and cook for 30 seconds, stirring, until fragrant (don’t let it burn).
Stir in the broth (or white wine) and lemon juice, and let the sauce simmer for 1-2 minutes, until slightly thickened.
Add the chopped parsley, and season with salt and pepper to taste. If you’d like a South African twist, you could add a pinch of peri-peri seasoning to the sauce.
Assemble the Platter:
Slice the rested steaks into thick strips, if desired, or leave them whole.
Arrange the steak slices, scallops, and shrimp on a large platter, as shown in the image. Group each component together for a visually appealing presentation.
Drizzle the garlic butter sauce over the entire platter, ensuring each piece gets a bit of the sauce.
Garnish with extra chopped parsley and lemon wedges, if desired.
Serve:
Serve the Surf and Turf platter immediately, with the sauce pooled around the components for a luxurious presentation.
Pair with a side dish like the crispy potato cake, Aloo Parathas, or one of the fresh salads (such as the cucumber-tomato salad) from the previous images for a complete mea