Pan-Seared Steak and Scallops
With Garlic Mashed Potatoes, Corn, and Arugula
Serves 2 · Prep: 30 minutes · Cook: 30 minutes · Total: 1 hour
You have to admit... there’s nothing quite like surf and turf. As restaurant prices continue to go up (no thanks to inflation!), it’s one of the best value dishes to learn how to make at home.
Use one thick steak and split it. I cook the steak first, leave it alone to rest, then sear the scallops in the same pan. You’ll want a large cast-iron or heavy stainless-steel skillet for this recipe so the pan stays hot enough to brown both properly.
Ingredients
For the compound butter
- 4 tablespoons unsalted butter, softened
- 1 small garlic clove, finely grated
- 1 teaspoon Dijon mustard
- ½ teaspoon chopped fresh thyme
- Pinch of kosher salt
- Black pepper
For the garlic mashed potatoes
- 1 pound Yukon Gold potatoes, cut into 1-inch pieces
- 2 garlic cloves, peeled
- 3 tablespoons unsalted butter
- ⅓ cup whole milk, warmed
- Kosher salt, to taste
For the steak and scallops
- 1 boneless ribeye or New York strip steak, 14 to 16 ounces and about 1½ inches thick
- 6 large dry-packed sea scallops, side muscles removed
- 1½ teaspoons kosher salt, divided
- Black pepper
- 1 tablespoon neutral oil
- 1 tablespoon unsalted butter
- 1 lemon, halved
For the corn and arugula
- 1 cup corn kernels, fresh or frozen
- 2 packed cups baby arugula
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- Pinch of kosher salt
Instructions
- 1
Make the compound butter
Mix the softened butter, garlic, Dijon, thyme, salt, and black pepper in a small bowl. Spoon it onto a piece of parchment, roll it into a short log, and refrigerate while you make the rest of dinner.
- 2
Cook the potatoes
Put the potatoes and garlic cloves in a saucepan and cover them with cold water by about an inch. Salt the water, bring it to a boil, then lower the heat and simmer for 12 to 15 minutes, until the potatoes crush easily with a fork.
- 3
Mash the potatoes
Drain the potatoes well and return them to the warm pan for a minute so the extra water can evaporate. Add the butter and mash. Pour in the warm milk a little at a time until the potatoes are creamy but still hold their shape. Do not chase perfectly smooth potatoes here. A few lumps are fine. Season with salt, cover, and keep warm.
- 4
Season the steak and scallops
Pat the steak dry and season it on both sides with 1 teaspoon salt and plenty of black pepper. Pat the scallops completely dry and season them with the remaining ½ teaspoon salt. Keep them on a paper towel while the pan heats. Any water left on the scallops can make the hot fat spit and will steam them instead of giving you a proper sear.
- 5
Sear the steak
Heat a large cast-iron skillet over medium-high heat until very hot. Add the oil, then the steak. Cook without moving it for 3 to 5 minutes per side, depending on thickness and how you like it cooked. Sear the fatty edge for another minute if it has one. Transfer the steak to a cutting board, top it with half of the compound butter, and let it rest for 10 minutes.
- 6
Cook the corn
Lower the heat to medium. Add the corn to the same skillet and cook for 2 to 3 minutes, scraping up the browned bits. Transfer it to a bowl and let it cool slightly.
- 7
Sear the scallops
Wipe out any scorched bits, then return the skillet to medium-high heat. Add the tablespoon of butter. When it foams, add the scallops with space between them. Cook for about 2 minutes without moving them. If a scallop sticks when you try to flip it, give it another 20 seconds instead of tearing it off the pan. Flip and cook for 1 to 2 minutes more, then squeeze half of the lemon over the skillet and remove it from the heat.
- 8
Finish the arugula
Toss the warm corn with the arugula, olive oil, lemon juice, and a pinch of salt. The arugula should soften a little without collapsing completely.
- 9
Serve
Divide the garlic mashed potatoes between two plates. Slice the steak and add it with the scallops and arugula-corn salad. Finish the steak with the remaining compound butter and serve with the other lemon half.
Shortcuts and substitutions
Refrigerated mashed potatoes
Use about 2 cups and warm them with a spoonful of butter and a splash of milk. Nobody looking at a plate of steak and scallops is going to interrogate the potatoes.
Frozen corn
Add it straight to the skillet. Give it another minute or two so the water cooks off and the kernels pick up a little color.
No ribeye
New York strip, top sirloin, or two small filet mignons all work. Choose steaks of similar thickness so they finish at the same time.
No scallops
Use 8 ounces of peeled jumbo shrimp. Sear them for about 1½ minutes per side, just until opaque.
Recipe notes
Buy dry-packed scallops
Wet-packed scallops release liquid and steam before they can brown. If the package lists sodium tripolyphosphate, they are treated rather than dry-packed.
Use the right pan
Use a large cast-iron or heavy stainless-steel skillet. Both hold enough heat to sear the steak and scallops properly. Skip a lightweight or nonstick pan here, since it can lose heat as soon as the food goes in.
Dry the scallops completely
Pat the scallops dry right before they go into the skillet, even if you already did it once. Surface moisture makes the butter spit and ruins the sear, leaving the scallops pale and steamed instead of browned.
You can make surf and turf at home
You definitely don’t have to eat out to enjoy this dish! There is such a primal joy to searing a steak to the right level of doneness.
Use an instant-read thermometer
A thermometer is more reliable than cutting into the steak to check it. Insert it through the side into the center, then take the steak out of the pan a few degrees before your target temperature because it will keep cooking as it rests.
Let the steak rest
Ten minutes gives you enough time to cook the scallops and keeps the juices in the steak instead of on the cutting board.
Frequently Asked Questions
What steak is best for steak and scallops?
Ribeye and New York strip are the easiest choices because both develop a good crust and stay juicy. Filet mignon works if you prefer a leaner, more tender steak.
How do I get a golden crust on scallops?
Use dry-packed scallops, pat them thoroughly dry, and wait until the skillet is hot before adding them. Leave space between each scallop and do not move them until the first side is browned.
Can steak and scallops cook in the same pan?
Yes. Cook the steak first and let it rest while you sear the scallops. Wipe out any blackened bits before adding the scallops, but keep the browned fond that is not burned.
How do I know when scallops are cooked?
The sides should be opaque and the center should feel slightly springy when pressed. Large scallops usually need about 3 to 4 minutes total in a hot skillet.
Can I make any part of this dinner ahead?
The compound butter keeps for a week in the refrigerator, and the mashed potatoes can be made several hours ahead. Reheat the potatoes gently, but cook the steak and scallops just before serving.
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