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!

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?

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 and Scallops

Yield: 2 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

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)

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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.

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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
See Also
Rosh Hashanah Menu - 33 Recipe Ideas (2023)

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 tha
You 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

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

FAQs

Why do you soak scallops in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

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.

Learn More Now ›

Should scallops be soaked before cooking? ›

Scallops Preparation

Gently rinse scallops under cold water for a few seconds to remove any sand or grit. Never soak scallops since they will absorb the water!

Get More Info ›

What not to do when cooking scallops? ›

Overcooking Your Scallops

With scallops, the (ahem) stakes are higher. Not only are they an expensive ingredient, but they cook very quickly. Worse yet, over-cooking leaves them dry and rubbery, rather than tender and sweet, and their size and shape make them impractical candidates for an instant-read thermometer.

Get More Info ›

Why do you have to wash scallops for 10 minutes? ›

Make sure you wash in free running water for at least 10 minutes after shucking, rinsing & trimming to ensure all toxins are effectively removed.

Tell Me More ›

What is the best oil to saute scallops in? ›

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.

Know More ›

Are scallops better grilled or sauteed? ›

Pan seared scallops are largely heralded as the best way to cook scallops. This method of cooking scallops features a skillet with some butter or oil over medium high heat.

What is the best cooking method for scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Know More ›

How to cook scallops Martha Stewart? ›

Heat oil in a skillet over medium-high heat. Add half the scallops to skillet and cook, flipping once, until golden brown and cooked through, about 3 minutes per side. Transfer to a plate. Repeat with remaining scallops, adding more oil to the skillet as needed.

Why won't my scallops sear? ›

Don't Overcrowd Your Scallops: Scallops need enough space for them to cook thoroughly. Make sure they're not touching and cook them in batches if need be. Remove the muscle: There will be a muscle on the side of the scallops. Remove this before cooking.

Discover More ›

Why do they soak scallops in milk? ›

Soaking scallops in milk can help remove any unwanted fishy odor or impurities, resulting in a milder and cleaner flavor. This is especially helpful when working with frozen scallops or those with a stronger scent.

Learn More ›

Do you cook scallops on high or low heat? ›

After searing a few batches, we determined that scallops are perfectly cooked when their centers reach 115 degrees. Because scallops are so small and are usually cooked over high heat, carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.

Should scallops be at room temp before searing? ›

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

Learn More ›

Do you rinse fish off after soaking in milk? ›

Well if you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would. I have used this trick on haddock, cod, swordfish and shrimp.

What does soaking seafood in milk do? ›

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish.

How to get rid of fishy smell in scallops? ›

One of the good ways on how to get rid of fishy smell before cooking is to use milk. The way to do is very simple. You only need to take the fish or seafood to soak in milk and rinse it off after that. Milk will help absorb the fishiness from the seafood and make it milder.

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Do you rinse scallops after brining? ›

Add the scallops and brine for 10 minutes. Then, rinse the scallops under cold running water, dry them well, and place them on a clean paper-towel-lined large plate or baking sheet. Cover the scallops with a towel and refrigerate for at least 1 hour but no longer than 2, or, he said, the scallops will turn salty.