Surf and Turf Recipe (Steak, Shrimp and Scallops)

Many years in professional and personal kitchens has taught me a lot about how to balance timing, seasoning, and textures when it comes to rich proteins like steaks and delicate seafood like shrimp and scallops. This recipe is built from all those kitchen lessons, condensed into something simple enough for a weeknight but luxurious enough for date night or special occasions.

Growing up on the coast, surrounded by chefs and great food, I learned early on that a perfectly cooked steak or juicy seafood dish has the power to make any meal feel special. This Surf and Turf recipe is a personal favorite that my family asks for again and again.

• My recipe is simple a combination of a pan seared steak, where you can always choose your favorite cut, and shellfish like sauteed shrimp and seared scallops.
• Why I love and recommend these choices is because you can easily adjust it to your budget! Choose the steak that you love but one that also fits your budget and same goes for shrimp and scallops. (For example, fresh seafood is more expensive than frozen, etc.)
• Another important lesson that I will teach you is how to balance the time so everything is finished together and ready to eat.

Selecting Your Proteins

• Red meat – I like to use ribeye steaks, NY strip steaks, or filet mignon, depending on the mood and what looks best at the store. Feel free to choose any of your favorite cut and adjust the cooking time accordingly.
• Sea scallops – These are the largest size available, and they can be pan-seared long enough to form a crust while maintaining a tender center. Look for ones that are firm and dry with a texture similar to pork chops. They should have even thickness throughout and be free of any rips or tears. Find more tips in my post for seared scallops.
• Jumbo shrimp – It’s up to you whether to use fresh or frozen shrimp. See what is available locally, and avoid any that appear slimy or smell like ammonia. If you are unsure, stick with frozen and thaw them in the refrigerator overnight. Choose cleaned or learn how to peel and devein shrimp at home.
• PRO TIP: When choosing a combination of shrimp and scallops, make sure to choose the type that is comparable in size so it cooks evenly! So for jumbo shrimp, choose sea scallops and for small shrimp, choose smaller scallops.
• NOTE: this recipe is developed for steak, shrimp and scallops. Other meats will require different preparation and handling. You can always browse my seafood recipes and other main dishes to make your own pairing.

Steak Temperature Guide

To take the temperature correctly: insert a thermometer into the center of the beef, though the side! (Not the top.) Remove the meat from the pan when it reaches the first number due to carryover cooking. As the meat rests, it will continue to cook about 5 more degrees.

• 125°F-130°F = Rare
• 135°F-140°F = Medium-rare
• 145°F-150°F = Medium
• 150°F-155°F = Medium-well
• 160°F-165°F = Well

Side Dish Options For Surf and Turf

Vegetables: vegetable adds a nice balance to the richness of these proteins. Sauté some haricots verts, asparagus, green beans, or broccoli. You can use the oven to roast cauliflower. Of course, the most classic side is sautéed mushrooms!

Potatoes: Mashed potatoes are always a great pairing for any meat, along with oven-roasted potatoes, home fries, or fluffy baked potatoes loaded with your favorite topping.

More Special Occasion Recipes To Try

• Scallop Recipe with Cream Sauce
• Seared Scallops Recipe
• Baked Scallops
• Steaks with Peppercorn Sauce
• Steak Diane

Originally published on Will Cook For Smiles in February 2021.