Garlic Butter Steak and Scallops is a delicious dish that brings together juicy steak and tender scallops, all smothered in a rich and flavorful garlic butter sauce. This dish is perfect for a special occasion or a fancy dinner at home. It is easy to make and will impress your family and friends with its amazing taste.
Why Make This Recipe
This recipe is a fantastic way to enjoy both steak and seafood in one meal. The combination of beef tenderloin and sea scallops creates a delightful contrast in textures and flavors. The garlic butter enhances the dish with aromatic notes, making it truly irresistible. If you want to elevate your dinner experience, this recipe is a great choice.
How to Make Garlic Butter Steak and Scallops
Ingredients:
- 2 (1 1/2 inch thick) beef tenderloin fillets (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
- 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)
Directions:
- Heat a 12-inch cast iron skillet over medium-high heat for 8-10 minutes.
- Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
- Melt 2 tablespoons of butter in the skillet. Place the steaks in the middle of the skillet and cook until a dark crust forms, about 4-6 minutes.
- Using tongs, flip the steaks and cook for an additional 3-4 minutes, or until they reach your desired doneness. Set aside, loosely covered.
- While the steak rests, wipe the skillet clean and melt the remaining 1 tablespoon of butter.
- Remove the small side muscle from the scallops, rinse them with cold water, and pat them dry thoroughly.
- Season the scallops with salt and pepper, to taste. Working in batches, add the scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.
- To make the garlic butter sauce, reduce the heat to low. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in the cubed butter, parsley, chives, lemon juice, and lemon zest; season with salt and pepper, to taste.
- Serve the steak and scallops immediately with the garlic butter sauce poured on top.
How to Serve Garlic Butter Steak and Scallops
Serve the Garlic Butter Steak and Scallops on a plate, drizzling the garlic butter sauce generously over the top. You can pair this dish with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal. A glass of red wine would also complement the flavors nicely.
How to Store Garlic Butter Steak and Scallops
If you have leftovers, allow the dish to cool completely. Store it in an airtight container in the refrigerator for up to 2 days. To reheat, warm it gently in the skillet over low heat, adding a little butter if needed to refresh the flavors. Be cautious not to overcook the scallops when reheating.
Tips to Make Garlic Butter Steak and Scallops
- Make sure to pat the steak and scallops dry well before cooking; this helps achieve a nice sear.
- Use a meat thermometer to check the steak’s doneness. Aim for 130°F for medium-rare.
- Feel free to customize the herbs in the garlic butter sauce according to your taste.
Variation
You can substitute the sea scallops with shrimp or other seafood of your choice if you prefer. You can also try adding a splash of white wine to the garlic butter sauce for extra depth of flavor.
FAQs
1. Can I use frozen scallops for this recipe?
Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry before cooking.
2. What type of steak is best for this recipe?
Beef tenderloin works best for its tenderness, but you can also use other cuts like ribeye or sirloin.
3. Can I make the garlic butter sauce in advance?
It’s best to make the garlic butter sauce just before serving to keep its fresh flavor. However, you can prepare the garlic and herbs ahead of time and mix them in right before serving.
Garlic Butter Steak and Scallops
Ingredients
Steak Preparation
- 2 pieces beef tenderloin fillets (about 6 to 8 ounces each) 1 1/2 inch thick
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons unsalted butter divided
Scallop Preparation
- 8-10 large sea scallops
- 3 cloves garlic minced
Garlic Butter Sauce
- 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
Steak Cooking
- Heat a 12-inch cast iron skillet over medium-high heat for 8-10 minutes.
- Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
- Melt 2 tablespoons of butter in the skillet. Place the steaks in the middle of the skillet and cook until a dark crust forms, about 4-6 minutes.
- Using tongs, flip the steaks and cook for an additional 3-4 minutes, or until they reach your desired doneness. Set aside, loosely covered.
Scallop Cooking
- While the steak rests, wipe the skillet clean and melt the remaining 1 tablespoon of butter.
- Remove the small side muscle from the scallops, rinse them with cold water, and pat them dry thoroughly.
- Season the scallops with salt and pepper, to taste. Working in batches, add the scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 2-3 minutes per side. Set aside and keep warm.
Garlic Butter Sauce
- To make the garlic butter sauce, reduce the heat to low. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.
- Stir in the cubed butter, parsley, chives, lemon juice, and lemon zest; season with salt and pepper, to taste.
Serving
- Serve the steak and scallops immediately with the garlic butter sauce poured on top.
