Surf and Turf in Creamy Garlic Sauce with a Twist 🥩🍤
Savor the delightful pairing of tender steak and succulent seafood, all enveloped in a rich and creamy garlic sauce! Perfect for impressing guests or a cozy date night. 🌟
Ingredients:
- 150 grams scallops, cleaned and patted dry
- 200 grams shrimp, peeled and deveined
- 2 ribeye steaks halal beef, about 1 inch thick
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
1. Start by seasoning the ribeye steaks generously with salt and pepper on both sides. Allow them to sit at room temperature for about 30 minutes.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the steaks to the skillet. Sear each side for about 4-5 minutes for medium-rare, or until your desired doneness is reached. Remove the steaks from the skillet and let them rest on a plate, covered with foil.
3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic over medium heat until fragrant, about 30 seconds. Be careful not to burn it.
4. Add the shrimp to the skillet. Cook for about 2-3 minutes until they turn pink, then add the scallops. Cook for another 2-3 minutes until the scallops are opaque and cooked through.
5. Pour in the heavy cream and stir in the lemon juice. Let the sauce simmer for about 3-5 minutes until slightly thickened. Make sure to season with additional salt and pepper if needed.
6. Return the cooked steaks to the skillet, allowing them to soak in the creamy garlic sauce. Cook for an additional minute to warm through.
7. Serve immediately, garnished with fresh chopped parsley, and enjoy this fantastic surf and turf experience!
Nutritional Information: This dish is rich in protein from the beef, shrimp, and scallops. A serving provides approximately:
- Calories: 650 kcal
- Protein: 45 g
- Fat: 45 g
- Carbohydrates: 5 g
- Fiber: 0 g
Time: Preparation time: 10 minutes | Cooking time: 20 minutes