Steak. Scallops. Shrimp. Roasted Veggies. Sauce Goals.

This is fine dining on a plate!

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Ingredients:

For the Ribeye Steak:

 • 1 juicy ribeye steak

 • Salt & pepper

 • 1 tbsp olive oil

 • 1 tbsp butter

 • Fresh thyme

For the Scallops & Shrimp:

 • 6 scallops, patted dry

 • 6–8 shrimp, peeled & deveined

 • 2 tbsp butter

 • 2 garlic cloves, minced

 • Paprika, salt, black pepper

 • Fresh parsley

For the Roasted Veggies:

 • 1 cup diced sweet potatoes & carrots

 • Olive oil, salt, pepper, thyme

 • Roast at 400°F (200°C) for 25–30 mins

For the Dipping Sauce (Garlic Aioli):

 • ½ cup mayo

 • 1 garlic clove, minced

 • 1 tsp lemon juice

 • Salt & pepper

 • Optional: touch of Dijon or horseradish

For the Pan Sauce:

 • Steak drippings

 • ¼ cup beef broth

 • 1 tbsp Worcestershire sauce

 • 1 tsp balsamic glaze or soy sauce

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Instructions:

 1. Veggies First: Toss sweet potatoes and carrots in oil, season, and roast until golden and tender.

 2. Steak Time: Season steak, sear in hot skillet with oil and thyme. Add butter and baste. Cook to your preferred doneness. Rest before slicing.

 3. Scallops & Shrimp: In same pan, melt butter, add garlic. Sear scallops 1–2 mins per side till golden. Toss in shrimp until pink and cooked.

 4. Pan Sauce: Deglaze with broth and sauces. Let it reduce and thicken.

 5. Aioli: Mix all sauce ingredients in a small bowl until creamy.

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Plate it up:

Grilled steak, seared scallops, juicy shrimp, roasted veggies, creamy aioli, all drenched in savory pan sauce.

Flavor-packed. Elegant. Drool-worthy!

Perfect for special nights or when you’re feelin’ fancy!