Garlic Butter Steak & Scallop Recipe | Damn Delicious (2024)

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Garlic Butter Steak and Scallops Ingredients Instructions Did you make this recipe? Post navigation Want to Save this Recipe for Later? Leave a Reply 31 comments Eilis Ryan — August 4, 2023 @ 2:00 AM Reply Yummy Cheryl — March 14, 2022 @ 10:13 AM Reply Looks delicious I’m making tomorrow night for dinner. What are some sides you would do? Trying to have different choices. Tina Strawbridge — February 1, 2022 @ 5:42 PM Reply I have never cooked scallops before but now that I have this recipe I will be cooking them more often! So easy and wow! So delicious! I did cook them only 1.5 min on first side and 1 min on the second side but other than that I followed the recipe. I cooked my London broil as usual on the grill with an apple cider vinegar and garlic marinade and they really complimented each other. With mashed potatoes and asparagus we feasted. Thank you for the simple and tasty recipe. Poppy — May 26, 2021 @ 5:49 PM Reply Highly recommend this dish, as it’s absolutely delicious! Rj — February 15, 2021 @ 7:38 AM Reply I made this last night for my husband and teenage kids on Valentines Day. What a huge hit. I had sirloin tip steaks in the freezer so I cut them in half. I used the same recipe and amounts, but it was enough for four adults. The scallops are perfect, and the sauce was divine. I served it with mashed potatoes and roasted green beans. This is definitely a keeper. Michele Rey — December 31, 2020 @ 5:05 PM Reply This was a great New Years Eve supper. Thank you so much for sharing! Nona — April 25, 2020 @ 2:06 PM Reply Love this recpie! Brent Studebaker — April 21, 2020 @ 5:41 AM Reply Great recipe! Thank you! I decided to mix things up a bit and it turned out unbelievable. Try it. Instead of lemon juice I used lime juice, and for zest I used orange zest. Turned our very fresh and flavorful. Yum! Nora — February 15, 2020 @ 3:58 PM Reply Could you use scallions instead of chives? The store I’m at is out of chives Poppy — May 26, 2021 @ 5:51 PM Reply I think that shouldn’t be a problem. I had to swap out the chives for spring onion (shallots), and it still ended up beautiful! SAL — February 14, 2020 @ 11:09 AM Reply I made this for my wife 0n Valentines Day and it was slamming. For a guy who doesn’t cook that much this was quick and easy to prepare and so delicious to eat. We both enjoyed this one! Thank you Kkm — February 9, 2020 @ 12:34 PM Reply Made with BBq Filets and Giant Scampi rather than the Million dollar Scallops. Also add some Asparagus for some Color.A good 2000 Domaine Weinbach Cuvée Sainte Catherine Naomi E. Blackburn — February 27, 2019 @ 11:11 AM Reply I made this for date night and it was FANTASTIC! Simple and delicious. I didn’t and wouldn’t change a thing. I sent a photo to our son who asked me to make it for our next family dinner. It is a GO! Thanks for this awesome recipe! Jana @ Damn Delicious — February 27, 2019 @ 5:57 PM Reply That’s great, Naomi! Thanks! 🙂 Kathy — February 9, 2019 @ 5:45 PM Reply Being on a low salt, diabetic diet, I need the nutritional info for every diet. Jana @ Damn Delicious — February 10, 2019 @ 9:36 PM Reply Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps! Janet Allen — January 31, 2019 @ 1:25 PM Reply Love your receipes!Cannot find the fried chicken thaYou keep the lid on while frying that goes with a delicious sauce. Best ever! Stephanie Scheid — January 30, 2019 @ 2:08 PM Reply The scallops were great with the sauce, but it just didn’t seem to go with the steaks. The lemon was overpowering. This was also a very time-consuming dish if you’re making for more than 2, which I was. Would not make again. Chungah @ Damn Delicious — January 30, 2019 @ 2:35 PM Reply Stephanie, I’m sorry this recipe did not turn out for you. If you get a chance to try this again, you can always reduce the amount of lemon as needed. Emily — January 29, 2019 @ 5:18 PM Reply Made without the scallops because my boyfriend doesn’t like them. The steak came out delicious! Jana @ Damn Delicious — January 29, 2019 @ 7:14 PM Reply Great! Dixie Mack — January 28, 2019 @ 2:46 AM Reply I would reduce the amount of butter being used. But it does look delish. Gail — January 27, 2019 @ 8:09 AM Reply Looks amazing and I’m printing it right away! Ally-O — January 27, 2019 @ 5:34 AM Reply It’s a bit confusing about the total amount of butter to be used. It says use the remaining butter when you’re cooking the scallops. How much butter is used when making the garlic sauce? Thanks! Chungah @ Damn Delicious — January 27, 2019 @ 9:23 AM Reply If you take a look at the recipe, the garlic butter sauce ingredients are separate from the steak/scallops ingredients. The steak/scallops call for 3 tablespoons unsalted butter, divided. The garlic butter sauce calls for 6 tablespoons unsalted butter, cubed. Ally-O — January 28, 2019 @ 8:30 AM Reply Sorry I missed that. 🙁 Thank you!!! Jan — January 26, 2019 @ 5:53 PM Reply Sooooo good! Made tonight (Saturday) and was spectacular! Jana @ Damn Delicious — January 29, 2019 @ 7:59 PM Reply So happy to hear! gene — January 26, 2019 @ 4:03 PM Reply this looks, killer,ill try it this summer using the skillet on the grill Chelsea — January 26, 2019 @ 6:16 AM Reply Holy crap this looks AMAZING Linda — January 26, 2019 @ 9:33 AM Reply What Chelsea said FAQs References

4.80 stars (15 ratings)

31 Comments »

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SURF AND TURF made in less than 30 min! The steak + scallops are so perfectly cooked with the best garlic butter sauce!

Garlic Butter Steak & Scallop Recipe | Damn Delicious (1)

Is anyone else super excited about Valentine’s Day?

I mean, hello? We have steaks, scallops, garlic and so much butter! Things that are much better than flowers, chocolate and jewelry.

Am I right or am I right?

Garlic Butter Steak & Scallop Recipe | Damn Delicious (2)

Well, on second thought, the flowers, chocolate and jewelry can’t hurt.

But this surf and turf dinner for two made in less than 30 minutes will make your night. It’s so good, you may get a proposal out of this.

I’m just saying. This garlic butter sauce has a lot of magic behind it.

Garlic Butter Steak & Scallop Recipe | Damn Delicious (3)

Garlic Butter Steak & Scallop Recipe | Damn Delicious (4)

Garlic Butter Steak and Scallops

Yield: 2 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

Garlic Butter Steak & Scallop Recipe | Damn Delicious (5)

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)

Print Recipe Pin Recipe Leave a Review

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.

posted on January 25, 2019under entree,
31 CommentsLeave a Comment »

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31 comments
  1. Eilis Ryan August 4, 2023 @ 2:00 AM Reply

    Yummy

  2. Cheryl March 14, 2022 @ 10:13 AM Reply

    Looks delicious I’m making tomorrow night for dinner. What are some sides you would do? Trying to have different choices.

  3. Tina Strawbridge February 1, 2022 @ 5:42 PM Reply

    I have never cooked scallops before but now that I have this recipe I will be cooking them more often! So easy and wow! So delicious! I did cook them only 1.5 min on first side and 1 min on the second side but other than that I followed the recipe. I cooked my London broil as usual on the grill with an apple cider vinegar and garlic marinade and they really complimented each other. With mashed potatoes and asparagus we feasted. Thank you for the simple and tasty recipe.

  4. Poppy May 26, 2021 @ 5:49 PM Reply

    Highly recommend this dish, as it’s absolutely delicious!

  5. Rj February 15, 2021 @ 7:38 AM Reply

    I made this last night for my husband and teenage kids on Valentines Day. What a huge hit. I had sirloin tip steaks in the freezer so I cut them in half. I used the same recipe and amounts, but it was enough for four adults. The scallops are perfect, and the sauce was divine. I served it with mashed potatoes and roasted green beans. This is definitely a keeper.

  6. Michele Rey December 31, 2020 @ 5:05 PM Reply

    This was a great New Years Eve supper. Thank you so much for sharing!

  7. Nona April 25, 2020 @ 2:06 PM Reply

    Love this recpie!

  8. Brent Studebaker April 21, 2020 @ 5:41 AM Reply

    Great recipe! Thank you! I decided to mix things up a bit and it turned out unbelievable. Try it. Instead of lemon juice I used lime juice, and for zest I used orange zest. Turned our very fresh and flavorful. Yum!

  9. Nora February 15, 2020 @ 3:58 PM Reply

    Could you use scallions instead of chives? The store I’m at is out of chives

    • Poppy May 26, 2021 @ 5:51 PM Reply

      I think that shouldn’t be a problem. I had to swap out the chives for spring onion (shallots), and it still ended up beautiful!

  10. SAL February 14, 2020 @ 11:09 AM Reply

    I made this for my wife 0n Valentines Day and it was slamming. For a guy who doesn’t cook that much this was quick and easy to prepare and so delicious to eat. We both enjoyed this one! Thank you

  11. Kkm February 9, 2020 @ 12:34 PM Reply

    Made with BBq Filets and Giant Scampi rather than the Million dollar Scallops. Also add some Asparagus for some Color.
    A good 2000 Domaine Weinbach Cuvée Sainte Catherine

  12. Naomi E. Blackburn February 27, 2019 @ 11:11 AM Reply

    I made this for date night and it was FANTASTIC! Simple and delicious. I didn’t and wouldn’t change a thing. I sent a photo to our son who asked me to make it for our next family dinner. It is a GO!

    Thanks for this awesome recipe!

  13. Kathy February 9, 2019 @ 5:45 PM Reply

    Being on a low salt, diabetic diet, I need the nutritional info for every diet.

    • Jana @ Damn Delicious February 10, 2019 @ 9:36 PM Reply

      Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!

  14. Janet Allen January 31, 2019 @ 1:25 PM Reply

    Love your receipes!
    Cannot find the fried chicken tha
    You keep the lid on while frying that goes with a delicious sauce. Best ever!

  15. Stephanie Scheid January 30, 2019 @ 2:08 PM Reply

    The scallops were great with the sauce, but it just didn’t seem to go with the steaks. The lemon was overpowering. This was also a very time-consuming dish if you’re making for more than 2, which I was. Would not make again.

    • Chungah @ Damn Delicious January 30, 2019 @ 2:35 PM Reply

      Stephanie, I’m sorry this recipe did not turn out for you. If you get a chance to try this again, you can always reduce the amount of lemon as needed.

  16. Emily January 29, 2019 @ 5:18 PM Reply

    Made without the scallops because my boyfriend doesn’t like them. The steak came out delicious!

  17. Dixie Mack January 28, 2019 @ 2:46 AM Reply

    I would reduce the amount of butter being used. But it does look delish.

  18. Gail January 27, 2019 @ 8:09 AM Reply

    Looks amazing and I’m printing it right away!

  19. Ally-O January 27, 2019 @ 5:34 AM Reply

    It’s a bit confusing about the total amount of butter to be used. It says use the remaining butter when you’re cooking the scallops. How much butter is used when making the garlic sauce? Thanks!

    • Chungah @ Damn Delicious January 27, 2019 @ 9:23 AM Reply

      If you take a look at the recipe, the garlic butter sauce ingredients are separate from the steak/scallops ingredients.

      The steak/scallops call for 3 tablespoons unsalted butter, divided. The garlic butter sauce calls for 6 tablespoons unsalted butter, cubed.

    • Ally-O January 28, 2019 @ 8:30 AM Reply

      Sorry I missed that. 🙁 Thank you!!!

  20. Jan January 26, 2019 @ 5:53 PM Reply

    Sooooo good! Made tonight (Saturday) and was spectacular!

  21. gene January 26, 2019 @ 4:03 PM Reply

    this looks, killer,
    ill try it this summer using the skillet on the grill

  22. Chelsea January 26, 2019 @ 6:16 AM Reply

    Holy crap this looks AMAZING

    • Linda January 26, 2019 @ 9:33 AM Reply

      What Chelsea said

Garlic Butter Steak & Scallop Recipe | Damn Delicious (2024)

FAQs

What is the secret to cooking scallops? ›

You want a hot skillet when pan-searing scallops.

If they aren't sizzling when you place them in the pan, it isn't hot enough. You can always test the heat with one scallop and adjust from there. If you pat the scallops dry, dust them with flour, and use a hot pan, you will guarantee a beautiful golden brown sear.

Should you flour scallops before searing? ›

Some cooks will toss their scallops in a light dusting of flour or cornstarch before cooking. This is simply to add a little bit more crustiness to the exterior. It is not a necessary step, but some prefer to do this. You could try a few scallops dredged in a light coating and leave a few alone to see which you prefer.

Are scallops better baked or seared? ›

Generally, the best way to cook scallops is searing them. Seared scallops are cooked on the stovetop, usually in a cast iron skillet to get an excellent sear, using butter or oil to get them nice and crispy. The result is a crisp, golden brown exterior with a delicate balance of savory, tender scallops inside.

Why not to use butter on steak? ›

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

Why do you soak scallops in milk before cooking? ›

Eliminates Mild Fish Odor From Your Scallop

Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent. The milk helps to reduce the intensity of the fish odor, making the scallops more pleasant to cook and easier to consume.

What oil is best for searing scallops? ›

What type of oil should you use to cook scallops? A light, neutral oil with a high smoke point. Extra virgin olive oil will begin to smoke immediately over high heat. Instead, reach for grapeseed oil, canola oil, or vegetable oil.

Should you season scallops before cooking? ›

Salt & Pepper: You always need to season your food before you cook it. While scallops are naturally sweet, they will need some salt and pepper. We recommend using fine sea salt or kosher salt along with freshly cracked black pepper.

How many scallops per person to eat? ›

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

How many scallops is a serving? ›

Serving size: 8-11 medium scallops make a 3oz portion. With 40-60 in a pound and up to 11 in a single serving, these medium scallops provide a sweet, delicate bite that's perfect for enjoying whole. Medium scallops can be seared, broiled, stir-fried, or skewered for kabobs.

How to tell if scallops are done? ›

Scallops are quick-cooking shellfish, so it's key not to overcook them or they'll dry out. Generally, sea scallops take between 3 and 5 minutes to cook. How to know when scallops are done cooking? They'll be golden brown on both sides, just-firm at the edges and opaque and succulent in the center.

What kind of butter do you use to sear steak? ›

Fresh garlic, good olive oil, unsalted butter and maybe a fresh herb or two is all you need. If you have a cast iron or heavy skillet, that will be preferable to a non-stick pan. The cast iron will give your steak a perfect sear—and that equals flavor.

Do steakhouses put butter on steak? ›

The practice of finishing steak with butter is deeply rooted in culinary tradition, dating back to French bistros and steakhouses that knew the value of this golden ingredient.

Should I use salted or unsalted butter for steak? ›

The key to next-level steak flavor is butter (the answer to every question is always butter). Spooning melted unsalted butter, thyme, rosemary, and garlic over the meat for about 30 seconds ensures a richer flavor and more sophisticated crust as the butter mixture and steak juices mingle.

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