Surf and Turf with Lobster Tail, Scallops, and Seared Steak
Ingredients:
For the Steak:
2 filet mignon or ribeye steaks (6–8 oz each)
Salt and freshly ground black pepper
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
For the Lobster Tails:
2 lobster tails
2 tablespoons butter, melted
1 clove garlic, minced
Pinch of paprika
Lemon wedges, for serving
For the Scallops:
8 large sea scallops, patted dry
Salt and pepper
1 tablespoon olive oil
1 tablespoon butter
Directions:
Prep the Lobster Tails:
Use kitchen scissors to cut down the top of the lobster shell and gently pull the meat above the shell. Brush with melted butter mixed with garlic and a dash of paprika. Broil on high for 8–10 minutes or until opaque and slightly golden. Serve with lemon wedges.
Sear the Steak:
Let steaks come to room temperature. Season generously with salt and pepper. Heat olive oil in a cast iron skillet over high heat. Sear steaks for 3–4 minutes per side for medium-rare, adding butter, garlic, and herbs in the last minute to baste. Let rest before slicing.
Cook the Scallops:
Season scallops with salt and pepper. Heat olive oil in a skillet until very hot. Sear scallops 1–2 minutes per side until golden brown and just cooked through. Add butter at the end for extra flavor.
Plate everything beautifully—steak sliced beside a golden lobster tail and a few seared scallops, garnished with herbs and a squeeze of lemon.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 750 kcal per serving | Servings: 2 servings
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