Garlic Butter Surf and Turf Skillet
Garlic Butter Surf and Turf Skillet
This Garlic Butter Surf and Turf Skillet brings restaurant-worthy flavor home: sizzling New York strip steak, golden scallops, and buttery shrimp nestled with crisp asparagus—all finished with rich garlic-thyme compound butter. It’s simple enough for a weeknight, yet impressive enough for a special night in. Plus, it’s a recipe that requires minimal cleanup and maximum flavor.
Why You’ll Love This Skillet Dinner
- All in one pan—which means minimal cleanup.
- Sophisticated flavor from garlic, herbs, and seafood.
- Quick to prepare—it takes just about 30 minutes from prep to plate.
- Versatile proteins—you can swap steak, seafood, or both.
- Perfect for date nights or special dinners at home.
Quick Ingredient Overview (Exact Measurements)
Protein & Veggies
- 2 (8 oz) New York strip steaks (room temperature, about 30 minutes at room temp)
- 1 lb fresh or thawed shrimp (not pre-cooked)
- 1 lb fresh or thawed scallops (not pre-cooked)
- 1 bunch asparagus, trimmed
Seasoning & Butter
- 6 tbsp unsalted butter, divided (2 tbsp for each protein & veggies)
- Old Bay seasoning, to taste for shrimp and scallops
- Salt & pepper, to season steaks and asparagus
- Compound butter (see below)
Compound Butter (makes ~½ cup butter log)
- 1 cube (¼ cup) softened unsalted butter
- 4 cloves garlic, minced (~4 tsp)
- 2 tbsp fresh thyme, minced
- 1 tsp lemon juice
Step‑by‑Step Instructions
- Prepare compound butter: First, mix softened butter, garlic, thyme, and lemon juice. Roll into a log in parchment paper and chill until firm.
- Season and cook steak: Next, season steaks with salt and pepper. Sear (or grill) 5–7 minutes per side to desired doneness. Then rest covered in foil.
- Sauté asparagus: Meanwhile, in a skillet with 2 tbsp butter over medium heat, add asparagus and cook 4–5 minutes until slightly wilted. After cooking, remove and set aside.
- Cook scallo****ps: After that, add 2 tbsp butter to the skillet over medium‑high. Season scallops with Old Bay, sear 2 minutes per side until golden, then reduce heat and cook 2–3 more minutes. Set aside with asparagus.
- Cook shrimp: Subsequently, add the last 2 tbsp butter. Season shrimp with Old Bay and sauté 2–3 minutes per side until opaque. Remove skillet from heat.
- Combine and finish: Finally, return steak, asparagus, scallops, and shrimp to skillet. Top steak slices with a thick slice of compound butter to melt over.
- Serve immediately while everything is warm and flavorful.
Tips & Tricks
- Always use fresh or properly thawed shrimp/scallops—not pre-cooked.
- Bring steak to room temperature before cooking so it cooks evenly.
- Chilling compound butter helps it meld flavors and melt beautifully over hot steak.
- Cook scallops and shrimp separately since they require different searing temperatures.
- Cook asparagus first to preserve its delicate texture and flavor.
Frequently Asked Questions
Can I prep any parts ahead?
Yes. You can make the compound butter, trim asparagus, and season steak ahead. However, cook everything fresh for best results.
Can I substitute other steak cuts?
Definitely. Rib-eye, filet mignon, or strip steak all work well depending on your preference.
Can I swap out seafood?
Yes! Lobster tails, clams, or even crab meat can be swapped into your blend of surf and turf.
Nutrition Facts (Per Serving, serves 4) (estimate)
- Calories: ~650
- Protein: 45 g
- Fat: 42 g
- Saturated Fat: 18 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Sodium: variable depending on seasoning
Join the Conversation
Tried this Garlic Butter Surf and Turf Skillet? Leave a comment and star rating below! Tag me @shannon_ladywarrior when you serve it up.
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