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
Hearty Muffin Recipe with Walnuts, Oats and Applesauce

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

Is butter better than oil for scallops? ›

Scallops have a mild, sweet flavor with a buttery, tender, soft texture. Are scallops healthy? Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Keep Reading ›

Should I salt scallops before searing? ›

Season Them Before You Cook Them: You should sprinkle your salt and pepper onto your scallops before cooking, not during or after. Use High Heat: The best pan seared scallops are cooked under high heat. Make sure your pan is fully heated and then pour in the oil.

Learn More ›

Are scallops better baked or seared? ›

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.

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.

What kind of butter is best for seafood? ›

If you're indulging in a fresh seafood meal that includes those shellfish, clarified butter - also known as drawn butter - is a must.

Know More ›

What is the secret to perfect scallops? ›

The secret is that you just pat them dry (buy dry-packed scallops), season with salt and pepper, and put them in a hot pan coated with oil and you leave them alone. Don't touch them. Don't move them.

What is the best oil to brown 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.

Discover More ›

How many scallops per person to eat? ›

If you're hosting a party, get the headcount before you head to the store. 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.

Read On ›

What happens if you don't rinse scallops before cooking? ›

A: You should always rinse scallops thoroughly to remove grit, but there shouldn't be so much grit that you have to soak them. In fact, soaking isn't recommended because the scallops can absorb water and get soggy, less flavorful and difficult to sear properly.

Read On ›

Should scallops be room temperature before cooking? ›

Place scallops on rimmed baking sheet lined with clean dish towel. Place second clean dish towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature for 10 minutes while towels absorb moisture.

See Details ›

Should scallops be at room temperature before frying? ›

Remove and let stand at room temperature 30 minutes. Heat a heavy 12-inch skillet over medium-high heat. To check if the pan is hot enough, add a large drop of water (⅛ teaspoon) to the skillet. When you can roll it around the pan, it's ready.

Get More Info ›

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.

Is it better to cook with butter instead of oil? ›

Butter adds a rich flavour to sauteed dishes and imparts a golden crust to pan-seared meats. However, its lower smoke point makes it less suitable for high-temperature cooking. Vegetable oil, with its higher smoke point, is a winner for stir-frying and deep-frying.