Best Sexy Surf And Turf Recipes

Sexy Surf and Turf image

Yield 4 servings

Number Of Ingredients 11

EVOO (extra-virgin olive oil), for drizzling, plus 1 tablespoon, once around the pan
4 tenderloin steaks, 1 inch thick
8 large diver sea scallops
Salt and black pepper
1 large shallot, chopped
2 garlic cloves, chopped
1/4 cup sweet vermouth (but if you drink Manhattans, you've got this On Hand!)
2 tablespoons unsalted butter
1 pound thin asparagus, tough ends trimmed
Juice of 1/2 lemon
2 tablespoons chopped or snipped chives, 10 blades, for garnish

Steps:

Drizzle some EVOO over the steaks to coat them lightly. Get a nonstick skillet screaming hot and add the meat. Cook for 3 minutes on each side for medium rare, 4 for medium to medium well. Transfer the steaks to a platter and pull the pan off the heat to cool for a minute.
Pat the scallops completely dry. Drizzle some EVOO over the scallops and season them with salt and pepper. Get a skillet screaming hot and cook the scallops for 2 to 3 minutes on each side, until they are well caramelized.
Bring 2 inches of water to a boil in a clean medium skillet for the asparagus.
Return the pan you cooked the meat in to the stove over medium heat and add 1 tablespoon of EVOO, once around the pan. Add the shallots and garlic and cook for 2 minutes. Add the sweet vermouth and cook until reduced by half, 30 seconds or so. Add the butter to the pan and swirl to incorporate to finish the sauce.
Add the asparagus to the boiling water. Cook for 2 to 3 minutes, or until just tender and bright green. Remove to a plate and dress the asparagus with the lemon juice, a drizzle of EVOO, and salt and pepper.
Place each tenderloin steak on a plate and drizzle the Manhattan sauce over the top. Arrange 2 scallops on top of each steak and garnish with the chives. Serve the asparagus spears alongside.
Your scallops may still have the adductor muscle-a thin, tough strip that attaches the animal to its shell-intact. If so, nick it off with your fingers.

Surf and Turf Dinner for Two image

Provided by Food Network Kitchen

Time 45m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons unsalted butter, softened
1/2 cup grated Parmesan
1/3 cup heavy cream
1 teaspoon fresh thyme leaves
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
1 pound Yukon gold potatoes (about 6), sliced into 1/8-inch-thick rounds
2/3 cup shredded Gruyere (about 5 ounces)
Vegetable oil, for the steak
One 14-ounce New York strip steak (1 1/2 inches thick)
One 12-ounce package frozen shrimp scampi
Spinach salad, for serving
Crusty bread, for serving

Steps:

Position an oven rack in the top third of the oven and preheat to broil.
Lightly grease the left third of an 18-by-13-inch sheet pan with the butter.
Mix the Parmesan, heavy cream, thyme, garlic, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Add the potatoes and toss to coat.
Arrange the potatoes in even overlapping layers on the buttered part of the sheet pan. Pour whatever cream mixture remains in the bowl on top. Sprinkle evenly with the Gruyere.
Brush oil on both sides of the steak and sprinkle generously with salt and pepper. Put the steak on the middle third of the sheet pan. Broil for 5 minutes to begin browning the potatoes and steak. Meanwhile, put the shrimp scampi in a 1 1/2-quart oval baking dish.
Remove the sheet pan from the oven, lower the oven to 450 degrees F and put the baking dish with the shrimp on the right third of the sheet pan next to the steak. Return the sheet pan to the oven and bake, stirring the shrimp halfway through, until the shrimp are cooked and the steak registers 135 degrees F for medium-rare, 16 to 18 minutes.
Remove the steak to a cutting board and allow to rest for 10 minutes. Slice and serve the steak with the potatoes, shrimp scampi, spinach salad and bread for sopping up the flavorful juices.