Can you cook Steak and Scallops in the same pan?

Yes, cooking Steak and Scallops in the same pan is recommended. Searing the steak first and then cooking the scallops in the same pan builds flavor and creates a richer surf and turf dish.

What is the best steak cut for Steak and Scallops?

Tender cuts work best for Steak and Scallops. Filet mignon is the most popular option, ribeye offers richer flavor, and New York strip provides a balanced texture and taste.

How do you keep scallops from turning rubbery?

To keep scallops tender, cook them over high heat for a short time. Dry them well, avoid crowding the pan, and sear for about 1 to 2 minutes per side.

Is Steak and Scallops considered a surf and turf dish?

Yes, Steak and Scallops is a classic surf and turf dish that pairs beef with seafood. It’s commonly served in American steakhouses and for special occasions.

Steak and Scallops Recipe: 5-Star Surf and Turf Made Easy

Name: Steak and Scallops Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 ribeye or filet mignon steaks (8–10 oz each); 12 large sea scallops; 2 tablespoons olive oil; 4 tablespoons unsalted butter; 3 garlic cloves, smashed; 2 sprigs fresh thyme or rosemary; 1½ teaspoons kosher salt; 1 teaspoon freshly ground black pepper; ½ lemon, cut into wedges

Description

Steak and Scallops is a classic surf and turf dinner made with juicy pan-seared steak and golden sea scallops finished in butter, garlic, and herbs for a restaurant-quality meal at home.

Ingredients

Scale

2 ribeye or filet mignon steaks (8–10 oz each)
12 large sea scallops, patted dry
2 tablespoons olive oil
4 tablespoons unsalted butter
3 garlic cloves, smashed
2 sprigs fresh thyme or rosemary
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
½ lemon, cut into wedges

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Instructions

Pat the steaks and scallops completely dry with paper towels and season generously with salt and black pepper.
Heat a heavy skillet over medium-high heat until very hot, then add olive oil.
Place the steaks in the pan and sear for 3–4 minutes per side until a deep crust forms.
Add butter, garlic, and herbs to the pan and baste the steaks for 1 minute.
Remove the steaks from the pan and let them rest.
Increase heat slightly, add more oil if needed, and place scallops in the same pan.
Sear scallops for 1–2 minutes per side until golden and just cooked through.
Finish with a squeeze of lemon and serve scallops alongside the rested steak.

Notes

Use dry sea scallops for best browning.
Do not overcrowd the pan when searing scallops.
Let the steak rest before slicing to retain juices.
Serve immediately for best texture and flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Pan-Seared
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 720
Sugar: 2 g
Sodium: 780 mg
Fat: 48 g
Saturated Fat: 20 g
Unsaturated Fat: 26 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 62 g
Cholesterol: 185 mg