Steak and Scallops Delight

Name: Steak and Scallops Delight
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 ribeye steaks (about 1 inch thick); 1 pound sea scallops; Salt and pepper to taste; 2 tablespoons olive oil; 2 tablespoons butter; 2 cloves garlic, minced; Fresh parsley for garnish

Highlighted under: Classic Comfort Recipes

I love preparing Steak and Scallops Delight for special occasions because it's a perfect blend of flavors and textures. The juicy, tender steak pairs beautifully with the sweet and briny scallops, creating a dish that feels both luxurious and comforting. With a few simple techniques, I can elevate a classic dinner into a restaurant-quality experience at home, impressing my guests and indulging my taste buds alike.

Created by

Emily

Last updated on 2026-01-05T21:25:28.220Z

When I first made Steak and Scallops Delight, I was amazed by how simple yet sophisticated it was to prepare. The key is in the timing—cooking the steak to your preferred doneness while sautéing the scallops separately ensures both proteins shine. I also learned that seasoning the steak with just salt and pepper allows the natural flavors to emerge, making each bite utterly satisfying.

One tip I swear by is letting both the steak and scallops rest for a few minutes after cooking. This not only helps retain their juices but also allows the flavors to meld together perfectly in each dish. Pairing this meal with a light wine or a crisp salad elevates the experience even more!

        Why You Will Love This Recipe
        The perfect balance of rich, savory steak and sweet, tender scallops.
A delightful blend of textures that makes every bite memorable.
Quick to prepare while still impressing even the most discerning palates.

      

Mastering the Perfect Steak

To achieve the ideal ribeye steak, start by allowing the meat to come to room temperature for about 30 minutes before cooking. This step ensures even cooking throughout. When ready, heat your skillet until it's very hot, as a hot pan will give the steak a beautiful sear, locking in the juices. For a medium-rare finish, aim for an internal temperature of about 130°F, and always let the steak rest for 5-10 minutes after cooking; this allows the juices to redistribute for a juicier bite.

While seasoning the steak with salt and pepper, don't be shy—this is crucial for flavor enhancement. The salt will draw out moisture initially but will eventually dissolve and create a tasty crust. A cast iron skillet is ideal for this recipe because it retains heat exceptionally well, ensuring you achieve those coveted golden-brown edges without compromising the steak's tenderness.

Cooking Scallops to Perfection

When preparing scallops, it's essential to pat them dry with paper towels before cooking; moisture can prevent a good sear, leading to rubbery texture. Look for dry-packed scallops, as they have a fresher taste without added preservatives. In the pan, ensure your oil is hot enough to shimmer before adding the scallops to prevent them from sticking. Cook them in batches if necessary, as overcrowding the pan can lower the temperature and produce steam, hindering that sought-after golden crust.

To know when scallops are perfectly cooked, they should have a crisp exterior and be cooked through but still tender inside—opaque in color throughout. Timing is critical here; about 2-3 minutes on each side often does the trick, and you can visually check your scallops for a slightly firm texture. If you notice the scallops start to exude too much liquid, they may be overcooked, so keep an eye on them as they cook.

Ingredients

For the Steak and Scallops

2 ribeye steaks (about 1 inch thick)
1 pound sea scallops
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
Fresh parsley for garnish

Make sure to use high-quality steak and fresh scallops for the best flavor.

Instructions

Preparation Steps

Prepare the Steak

Season the ribeye steaks generously with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the steaks and cook for about 5-7 minutes on each side for medium-rare, or until desired doneness is reached.

Remove the steaks from the skillet and let them rest.

Cook the Scallops

In the same skillet, add the remaining olive oil and 1 tablespoon of butter. Once hot, add the minced garlic and sauté for 30 seconds. Then, add the scallops to the skillet and cook for 2-3 minutes on each side until they are golden brown and opaque. Remove from heat.

Serve

Slice the rested ribeye steaks and plate them alongside the scallops. Drizzle any remaining pan juices over the top and garnish with fresh parsley. Enjoy!

This dish pairs wonderfully with a glass of red wine.

Pro Tips

For perfectly seared scallops, be sure to pat them dry before cooking to ensure a nice crust forms.

Serving Suggestions

To elevate the dining experience further, consider pairing your Steak and Scallops Delight with a side of garlic mashed potatoes or a fresh arugula salad tossed with lemon vinaigrette. The creaminess of the potatoes complements the savory and sweet elements of the dish, while a salad adds a refreshing contrast. A drizzle of balsamic reduction can also add a tangy depth that ties the flavors together beautifully.

For an extra touch, you could also serve the dish with some crusty bread, perfect for soaking up the delicious pan juices. If you want to impress your guests, consider presenting the plates with artistic plating—arranging the scallops and steak in a slightly angled position with a sprinkle of freshly chopped parsley for color.

Storing and Reheating

If you happen to have leftovers (which is unlikely but possible!), allow the dish to cool completely before storing. Place the steak and scallops in an airtight container in the refrigerator; they can last up to 2 days. To reheat, use a skillet over low heat and add a splash of broth or a bit of butter to maintain moisture, gently warming until heated through without overcooking the seafood or steak.

Freezing is not recommended for cooked scallops as they can become rubbery upon thawing; however, if you must, wrap them tightly in plastic wrap followed by aluminum foil to prevent freezer burn. For the ribeye, it’s best frozen raw, seasoned, and wrapped, which can extend its lifespan up to three months. Always thaw meats in the refrigerator overnight for best results.

Questions About Recipes

→ Can I use other types of meat instead of ribeye?

Yes, you can substitute with filet mignon or sirloin for a different flavor and texture.

→ How do I know when the scallops are done?

Scallops are perfectly cooked when they are opaque and have a golden crust on the outside.

→ What sides pair well with this dish?

A light salad, asparagus, or mashed potatoes would complement this dish beautifully.

→ Can I prepare this dish ahead of time?

It's best to cook the steak and scallops just before serving for the best taste and texture.