Can I use ribeye instead of filet mignon?

You can, but expect a different result. Ribeye has much more fat, which renders into the pan and can overwhelm the butter sauce if you’re not careful. If you use ribeye, pour off excess fat before starting the sauce and reduce the added butter slightly so the final flavor stays balanced instead of greasy.

What’s the best scallop size for pan searing?

Large sea scallops are the right choice here because they sear instead of steaming. Smaller scallops cook through before they brown, which robs you of that golden crust. Look for scallops that are dry-packed and smell clean and slightly sweet—never fishy.

How do I know my steak is medium-rare without cutting it?

Press the center gently with your finger. A medium-rare steak should feel springy but not soft, similar to the fleshy part of your palm below the thumb. Cutting into it releases juices too early and interferes with carryover cooking while it rests.

Can I swap the white wine for something non-alcoholic?

Yes, but do it with intention. Replace the wine with extra water and add a small squeeze of lemon at the beginning to mimic acidity. Finish carefully, tasting as you go, so the sauce stays bright instead of sour.

Why did my butter sauce separate, and can I fix it?

The sauce separated because the heat was too high when the butter went in. Butter emulsifies best over low heat. If it breaks, pull the pan off the heat and whisk in a tablespoon of cool water to bring it back together before serving the steak and scallops.

The Ultimate Steak and Scallops With a Foolproof Pan Sauce

Description

Pan-seared steak and scallops cooked in one skillet with a glossy white wine butter sauce. This surf and turf recipe focuses on timing, heat, and texture for a restaurant-quality dinner at home.

Ingredients

Scale

2 filet mignon steaks (6–8 oz each)
8 sea scallops
Kosher salt
Fresh cracked black pepper
1 tablespoon canola oil
5 tablespoons unsalted butter, divided
1/4 cup finely chopped shallots
4 cloves garlic, minced
1/4 cup dry white wine
3/4 cup water
1 teaspoon chopped fresh rosemary
Juice of 1/2 lemon

Cook Mode Keep your screen awake while you cook

Instructions

Remove the steak and scallops from the refrigerator 30–40 minutes before cooking. Season the steak generously with salt and allow both proteins to come to room temperature.
Heat canola oil in a cast iron skillet over medium-high heat until shimmering. Season steak with black pepper and sear undisturbed until a deep golden crust forms.
Flip the steak and cook until medium-rare, about 135°F. Remove to a plate and tent loosely with foil.
Season scallops with salt and pepper. Add 1 tablespoon butter to the skillet and sear scallops briefly on each side until golden and just opaque. Remove and set aside.
Lower heat slightly and add another tablespoon of butter with the shallots. Cook until softened, then add garlic and cook just until fragrant.
Deglaze the pan with white wine, scraping up browned bits. Stir in water and rosemary and simmer until slightly reduced.
Reduce heat to low and swirl in remaining butter until the sauce is glossy. Finish with lemon juice.
Return steak and scallops to the pan or spoon sauce over before serving.

Notes

Letting the steak and scallops come to room temperature ensures a better sear.
Do not overcrowd the pan or the proteins will steam instead of brown.
Add butter to the sauce over low heat to prevent separation.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: steak and scallops, surf and turf, pan seared steak, scallops, butter sauce, cast iron
Calories: 875 kcal
Sugar: 3 g
Sodium: 554 mg
Fat: 73 g
Saturated Fat: 34 g
Unsaturated Fat: 33 g
Trans Fat: 1 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 40 g
Cholesterol: 209 mg