Surf & Turf with Creamy Garlic Sauce
Surf & Turf with Creamy Garlic Sauce
Ingredients
For the Surf & Turf
- 4 Wagyu beef Scotch fillet steaks, approximately 250-300 g each
- 500 g prawns, peeled and deveined
- 250 g scallops, adductor muscle removed
- 4 tablespoons olive oil, divided
- 1 tablespoon coarse salt, or as needed
- 4 servings mashed potato, prepared
- 200 g broccolini, steamed or blanched
- 2 tablespoons chives, freshly chopped, for garnish
For the Creamy Garlic Sauce
- 60 g butter, divided
- 125 ml white wine, dry
- 3 cloves garlic, minced
- 2 spring onion, chopped, white and light green parts
- 1 teaspoon Dijon mustard
- 250 ml heavy cream
- 1/2 lemon, juiced
Instructions
- 1
Heat 2 tablespoons of olive oil and 30 g of butter in a large pan over medium-high heat until the butter melts and foams. Add the prawns and scallops to the pan and cook for 2-3 minutes per side, or until lightly golden and cooked through. Remove the cooked seafood from the pan and set aside in a bowl.
⏱️ 7 min
- 2
Using the same pan with the residual cooking juices, pour in the white wine to deglaze the pan. Scrape up any browned bits from the bottom of the pan. Add the remaining 30 g of butter, minced garlic, and chopped spring onion. Stir and cook for 1-2 minutes until fragrant.
⏱️ 4 min
- 3
Stir in the Dijon mustard, then pour in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, and allow it to thicken slightly for 3-5 minutes.
⏱️ 5 min
- 4
While the sauce is simmering, prepare the steaks. Place the Wagyu beef Scotch fillet steaks in a bowl. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle generously with coarse salt on both sides.
⏱️ 3 min
- 5
Heat a separate heavy-bottomed pan (such as a cast iron skillet) over high heat until very hot. Carefully place the seasoned steaks in the hot pan. Sear for 3-5 minutes per side for medium-rare, or to your desired doneness, flipping once to achieve a deep, dark sear.
⏱️ 10 min
- 6
Once the steaks are cooked, remove them from the pan and let them rest on a cutting board for at least 5 minutes before slicing.
⏱️ 5 min
- 7
Squeeze the fresh lemon juice into the creamy garlic sauce and stir to combine. Add the previously cooked prawns and scallops back into the sauce and stir gently to coat them evenly. Keep warm.
⏱️ 3 min
- 8
To assemble, spoon a portion of mashed potato onto each serving plate. Arrange the steamed broccolini next to the mashed potato. Place a cooked steak on top of the mashed potato and broccolini. Spoon a generous amount of the creamy garlic sauce with prawns and scallops over the steak. Garnish with freshly chopped chives.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Surf & Turf with Creamy Garlic Sauce
For the Surf & Turf
- 4 Wagyu beef Scotch fillet steaks, approximately 250-300 g each
- 500 g prawns, peeled and deveined
- 250 g scallops, adductor muscle removed
- 4 tablespoons olive oil, divided
- 1 tablespoon coarse salt, or as needed
- 4 servings mashed potato, prepared
- 200 g broccolini, steamed or blanched
- 2 tablespoons chives, freshly chopped, for garnish
For the Creamy Garlic Sauce
- 60 g butter, divided
- 125 ml white wine, dry
- 3 cloves garlic, minced
- 2 spring onion, chopped, white and light green parts
- 1 teaspoon Dijon mustard
- 250 ml heavy cream
- 1/2 lemon, juiced
Instructions
- 1
Heat 2 tablespoons of olive oil and 30 g of butter in a large pan over medium-high heat until the butter melts and foams. Add the prawns and scallops to the pan and cook for 2-3 minutes per side, or until lightly golden and cooked through. Remove the cooked seafood from the pan and set aside in a bowl.
⏱️ 7 min - 2
Using the same pan with the residual cooking juices, pour in the white wine to deglaze the pan. Scrape up any browned bits from the bottom of the pan. Add the remaining 30 g of butter, minced garlic, and chopped spring onion. Stir and cook for 1-2 minutes until fragrant.
⏱️ 4 min - 3
Stir in the Dijon mustard, then pour in the heavy cream. Bring the sauce to a gentle simmer, stirring occasionally, and allow it to thicken slightly for 3-5 minutes.
⏱️ 5 min - 4
While the sauce is simmering, prepare the steaks. Place the Wagyu beef Scotch fillet steaks in a bowl. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle generously with coarse salt on both sides.
⏱️ 3 min - 5
Heat a separate heavy-bottomed pan (such as a cast iron skillet) over high heat until very hot. Carefully place the seasoned steaks in the hot pan. Sear for 3-5 minutes per side for medium-rare, or to your desired doneness, flipping once to achieve a deep, dark sear.
⏱️ 10 min - 6
Once the steaks are cooked, remove them from the pan and let them rest on a cutting board for at least 5 minutes before slicing.
⏱️ 5 min - 7
Squeeze the fresh lemon juice into the creamy garlic sauce and stir to combine. Add the previously cooked prawns and scallops back into the sauce and stir gently to coat them evenly. Keep warm.
⏱️ 3 min - 8
To assemble, spoon a portion of mashed potato onto each serving plate. Arrange the steamed broccolini next to the mashed potato. Place a cooked steak on top of the mashed potato and broccolini. Spoon a generous amount of the creamy garlic sauce with prawns and scallops over the steak. Garnish with freshly chopped chives.
⏱️ 3 min