Delicious 😋 Ingredients:
• Steak (ribeye or preferred cut)
• Scallops (large sea scallops)
• Shrimp (peeled and deveined)
• Potatoes (cubed for roasting)
• Olive oil
• Garlic (optional)
• Butter
• Fresh herbs (parsley, thyme, or rosemary)
• Salt and pepper
• Sauce (either garlic aioli, horseradish cream, or a peppercorn sauce)
Instructions:
1. Preparing the Steak:
• Season the steak generously with salt, pepper, and any preferred herbs or spices.
• Heat a cast iron skillet or grill on high.
• Add a little oil and sear the steak on both sides for about 3-4 minutes per side (depending on thickness) until desired doneness is achieved.
• Once cooked, allow the steak to rest for 5-10 minutes to retain its juices.
2. Cooking the Scallops:
• Pat the scallops dry and season with salt and pepper.
• Heat butter in a hot pan over medium-high heat until it starts to foam.
• Sear scallops for about 2 minutes on each side until golden brown, then set them aside.
3. Cooking the Shrimp:
• Season the shrimp with salt, pepper, and any desired herbs.
• In the same pan used for the scallops, cook the shrimp for about 2-3 minutes per side until they are pink and opaque.
• Optionally, add a little garlic and butter toward the end of cooking for more flavor.
4. Roasting the Potatoes:
• Preheat the oven to 400°F (200°C).
• Toss cubed potatoes in olive oil, salt, pepper, and chopped herbs like rosemary or thyme.
• Spread the potatoes on a baking sheet and roast for 25-30 minutes or until crispy and golden.
5. Making the Sauce:
• Serve with garlic aioli or a creamy sauce like peppercorn or horseradish. To make a quick garlic aioli, mix mayonnaise with minced garlic, lemon juice, salt, and pepper.
6. Serving:
• Plate the steak, scallops, shrimp, and roasted potatoes together.
• Drizzle some of the butter and herb mixture from cooking the scallops and shrimp over the entire plate.
• Serve with the sauce on the side for dipping.