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Garlic Butter Steak and Scallops

Garlic Butter Steak and Scallops

Yield: 2 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 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)

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.