4.80 stars (15 ratings)
31 Comments »
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SURF AND TURF made in less than 30 min! The steak + scallops are so perfectly cooked with the best garlic butter sauce!
Is anyone else super excited about Valentine’s Day?
I mean, hello? We have steaks, scallops, garlic and so much butter! Things that are much better than flowers, chocolate and jewelry.
Am I right or am I right?
Well, on second thought, the flowers, chocolate and jewelry can’t hurt.
But this surf and turf dinner for two made in less than 30 minutes will make your night. It’s so good, you may get a proposal out of this.
I’m just saying. This garlic butter sauce has a lot of magic behind it.
Garlic Butter Steak and Scallops
Yield: 2 servings
Prep: 15 minutes minutes
Cook: 15 minutes minutes
Total: 30 minutes minutes
SURF AND TURF made in less than 30 min! The steak + scallops are so perfectly cooked with the best garlic butter sauce!
4.8 stars (15 ratings)
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Ingredients
- 2 1 1/2 inch thick beef tenderloin fillets (about 6 to 8 ounces)
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons unsalted butter, divided
- 8-10 large sea scallops
For the garlic butter sauce
- 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
Instructions
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 butter. Place the steaks in the middle of the skillet and cook until a dark crust has formed, about 4-6 minutes. Using tongs, flip, and cook for an additional 3-4 minutes, or until desired doneness; set aside, loosely covered.
While the steak rests, wipe the skillet clean and melt remaining 1 tablespoon butter.
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
Season scallops with salt and pepper, to taste. Working in batches, add 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 heat to low; add garlic and cook, stirring frequently, until fragrant, about 1 minute. Stir in butter, parsley, chives, lemon juice and lemon zest; season with salt and pepper, to taste.
Serve steak and scallops immediately with garlic butter sauce.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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posted on January 25, 2019under entree,
31 CommentsLeave a Comment »
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31 comments -
Eilis Ryan — August 4, 2023 @ 2:00 AM Reply
Yummy
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Cheryl — March 14, 2022 @ 10:13 AM Reply
Looks delicious I’m making tomorrow night for dinner. What are some sides you would do? Trying to have different choices.
-
Tina Strawbridge — February 1, 2022 @ 5:42 PM Reply
I have never cooked scallops before but now that I have this recipe I will be cooking them more often! So easy and wow! So delicious! I did cook them only 1.5 min on first side and 1 min on the second side but other than that I followed the recipe. I cooked my London broil as usual on the grill with an apple cider vinegar and garlic marinade and they really complimented each other. With mashed potatoes and asparagus we feasted. Thank you for the simple and tasty recipe.
-
Poppy — May 26, 2021 @ 5:49 PM Reply
Highly recommend this dish, as it’s absolutely delicious!
-
Rj — February 15, 2021 @ 7:38 AM Reply
I made this last night for my husband and teenage kids on Valentines Day. What a huge hit. I had sirloin tip steaks in the freezer so I cut them in half. I used the same recipe and amounts, but it was enough for four adults. The scallops are perfect, and the sauce was divine. I served it with mashed potatoes and roasted green beans. This is definitely a keeper.
-
Michele Rey — December 31, 2020 @ 5:05 PM Reply
This was a great New Years Eve supper. Thank you so much for sharing!
-
Nona — April 25, 2020 @ 2:06 PM Reply
Love this recpie!
-
Brent Studebaker — April 21, 2020 @ 5:41 AM Reply
See AlsoAll Healthy Recipes Articles Great recipe! Thank you! I decided to mix things up a bit and it turned out unbelievable. Try it. Instead of lemon juice I used lime juice, and for zest I used orange zest. Turned our very fresh and flavorful. Yum!
-
Nora — February 15, 2020 @ 3:58 PM Reply
Could you use scallions instead of chives? The store I’m at is out of chives
-
Poppy — May 26, 2021 @ 5:51 PM Reply
I think that shouldn’t be a problem. I had to swap out the chives for spring onion (shallots), and it still ended up beautiful!
-
SAL — February 14, 2020 @ 11:09 AM Reply
I made this for my wife 0n Valentines Day and it was slamming. For a guy who doesn’t cook that much this was quick and easy to prepare and so delicious to eat. We both enjoyed this one! Thank you
-
Kkm — February 9, 2020 @ 12:34 PM Reply
Made with BBq Filets and Giant Scampi rather than the Million dollar Scallops. Also add some Asparagus for some Color.
A good 2000 Domaine Weinbach Cuvée Sainte Catherine
-
Naomi E. Blackburn — February 27, 2019 @ 11:11 AM Reply
I made this for date night and it was FANTASTIC! Simple and delicious. I didn’t and wouldn’t change a thing. I sent a photo to our son who asked me to make it for our next family dinner. It is a GO!
Thanks for this awesome recipe!
-
Jana @ Damn Delicious — February 27, 2019 @ 5:57 PM Reply
That’s great, Naomi! Thanks! 🙂
-
Kathy — February 9, 2019 @ 5:45 PM Reply
Being on a low salt, diabetic diet, I need the nutritional info for every diet.
-
Jana @ Damn Delicious — February 10, 2019 @ 9:36 PM Reply
Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
-
Janet Allen — January 31, 2019 @ 1:25 PM Reply
Love your receipes!
Cannot find the fried chicken tha
You keep the lid on while frying that goes with a delicious sauce. Best ever!
-
Stephanie Scheid — January 30, 2019 @ 2:08 PM Reply
The scallops were great with the sauce, but it just didn’t seem to go with the steaks. The lemon was overpowering. This was also a very time-consuming dish if you’re making for more than 2, which I was. Would not make again.
-
Chungah @ Damn Delicious — January 30, 2019 @ 2:35 PM Reply
Stephanie, I’m sorry this recipe did not turn out for you. If you get a chance to try this again, you can always reduce the amount of lemon as needed.
-
Emily — January 29, 2019 @ 5:18 PM Reply
Made without the scallops because my boyfriend doesn’t like them. The steak came out delicious!
-
Jana @ Damn Delicious — January 29, 2019 @ 7:14 PM Reply
Great!
-
Dixie Mack — January 28, 2019 @ 2:46 AM Reply
I would reduce the amount of butter being used. But it does look delish.
-
Gail — January 27, 2019 @ 8:09 AM Reply
Looks amazing and I’m printing it right away!
-
Ally-O — January 27, 2019 @ 5:34 AM Reply
It’s a bit confusing about the total amount of butter to be used. It says use the remaining butter when you’re cooking the scallops. How much butter is used when making the garlic sauce? Thanks!
-
Chungah @ Damn Delicious — January 27, 2019 @ 9:23 AM Reply
If you take a look at the recipe, the garlic butter sauce ingredients are separate from the steak/scallops ingredients.
The steak/scallops call for 3 tablespoons unsalted butter, divided. The garlic butter sauce calls for 6 tablespoons unsalted butter, cubed.
-
Ally-O — January 28, 2019 @ 8:30 AM Reply
Sorry I missed that. 🙁 Thank you!!!
-
Jan — January 26, 2019 @ 5:53 PM Reply
Sooooo good! Made tonight (Saturday) and was spectacular!
-
Jana @ Damn Delicious — January 29, 2019 @ 7:59 PM Reply
So happy to hear!
-
gene — January 26, 2019 @ 4:03 PM Reply
this looks, killer,
ill try it this summer using the skillet on the grill
-
Chelsea — January 26, 2019 @ 6:16 AM Reply
Holy crap this looks AMAZING
-
Linda — January 26, 2019 @ 9:33 AM Reply
What Chelsea said
Eilis Ryan — August 4, 2023 @ 2:00 AM Reply
Yummy
Cheryl — March 14, 2022 @ 10:13 AM Reply
Looks delicious I’m making tomorrow night for dinner. What are some sides you would do? Trying to have different choices.
Tina Strawbridge — February 1, 2022 @ 5:42 PM Reply
I have never cooked scallops before but now that I have this recipe I will be cooking them more often! So easy and wow! So delicious! I did cook them only 1.5 min on first side and 1 min on the second side but other than that I followed the recipe. I cooked my London broil as usual on the grill with an apple cider vinegar and garlic marinade and they really complimented each other. With mashed potatoes and asparagus we feasted. Thank you for the simple and tasty recipe.
Poppy — May 26, 2021 @ 5:49 PM Reply
Highly recommend this dish, as it’s absolutely delicious!
Rj — February 15, 2021 @ 7:38 AM Reply
I made this last night for my husband and teenage kids on Valentines Day. What a huge hit. I had sirloin tip steaks in the freezer so I cut them in half. I used the same recipe and amounts, but it was enough for four adults. The scallops are perfect, and the sauce was divine. I served it with mashed potatoes and roasted green beans. This is definitely a keeper.
Michele Rey — December 31, 2020 @ 5:05 PM Reply
This was a great New Years Eve supper. Thank you so much for sharing!
Nona — April 25, 2020 @ 2:06 PM Reply
Love this recpie!
Brent Studebaker — April 21, 2020 @ 5:41 AM Reply
Great recipe! Thank you! I decided to mix things up a bit and it turned out unbelievable. Try it. Instead of lemon juice I used lime juice, and for zest I used orange zest. Turned our very fresh and flavorful. Yum!
Nora — February 15, 2020 @ 3:58 PM Reply
Could you use scallions instead of chives? The store I’m at is out of chives
-
Poppy — May 26, 2021 @ 5:51 PM Reply
I think that shouldn’t be a problem. I had to swap out the chives for spring onion (shallots), and it still ended up beautiful!
SAL — February 14, 2020 @ 11:09 AM Reply
I made this for my wife 0n Valentines Day and it was slamming. For a guy who doesn’t cook that much this was quick and easy to prepare and so delicious to eat. We both enjoyed this one! Thank you
Kkm — February 9, 2020 @ 12:34 PM Reply
Made with BBq Filets and Giant Scampi rather than the Million dollar Scallops. Also add some Asparagus for some Color.
A good 2000 Domaine Weinbach Cuvée Sainte Catherine
Naomi E. Blackburn — February 27, 2019 @ 11:11 AM Reply
I made this for date night and it was FANTASTIC! Simple and delicious. I didn’t and wouldn’t change a thing. I sent a photo to our son who asked me to make it for our next family dinner. It is a GO!
Thanks for this awesome recipe!
-
Jana @ Damn Delicious — February 27, 2019 @ 5:57 PM Reply
That’s great, Naomi! Thanks! 🙂
Kathy — February 9, 2019 @ 5:45 PM Reply
Being on a low salt, diabetic diet, I need the nutritional info for every diet.
-
Jana @ Damn Delicious — February 10, 2019 @ 9:36 PM Reply
Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
Janet Allen — January 31, 2019 @ 1:25 PM Reply
Love your receipes!
Cannot find the fried chicken tha
You keep the lid on while frying that goes with a delicious sauce. Best ever!
Stephanie Scheid — January 30, 2019 @ 2:08 PM Reply
The scallops were great with the sauce, but it just didn’t seem to go with the steaks. The lemon was overpowering. This was also a very time-consuming dish if you’re making for more than 2, which I was. Would not make again.
-
Chungah @ Damn Delicious — January 30, 2019 @ 2:35 PM Reply
Stephanie, I’m sorry this recipe did not turn out for you. If you get a chance to try this again, you can always reduce the amount of lemon as needed.
Emily — January 29, 2019 @ 5:18 PM Reply
Made without the scallops because my boyfriend doesn’t like them. The steak came out delicious!
-
Jana @ Damn Delicious — January 29, 2019 @ 7:14 PM Reply
Great!
Dixie Mack — January 28, 2019 @ 2:46 AM Reply
I would reduce the amount of butter being used. But it does look delish.
Gail — January 27, 2019 @ 8:09 AM Reply
Looks amazing and I’m printing it right away!
Ally-O — January 27, 2019 @ 5:34 AM Reply
It’s a bit confusing about the total amount of butter to be used. It says use the remaining butter when you’re cooking the scallops. How much butter is used when making the garlic sauce? Thanks!
-
Chungah @ Damn Delicious — January 27, 2019 @ 9:23 AM Reply
If you take a look at the recipe, the garlic butter sauce ingredients are separate from the steak/scallops ingredients.
The steak/scallops call for 3 tablespoons unsalted butter, divided. The garlic butter sauce calls for 6 tablespoons unsalted butter, cubed.
-
Ally-O — January 28, 2019 @ 8:30 AM Reply
Sorry I missed that. 🙁 Thank you!!!
Jan — January 26, 2019 @ 5:53 PM Reply
Sooooo good! Made tonight (Saturday) and was spectacular!
-
Jana @ Damn Delicious — January 29, 2019 @ 7:59 PM Reply
So happy to hear!
gene — January 26, 2019 @ 4:03 PM Reply
this looks, killer,
ill try it this summer using the skillet on the grill
Chelsea — January 26, 2019 @ 6:16 AM Reply
Holy crap this looks AMAZING
-
Linda — January 26, 2019 @ 9:33 AM Reply
What Chelsea said
