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