Steak. Scallops. Shrimp. Roasted Veggies. Sauce Goals.
This is fine dining on a plate!
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
Instructions:
- Veggies First: Toss sweet potatoes and carrots in oil, season, and roast until golden and tender.
- Steak Time: Season steak, sear in hot skillet with oil and thyme. Add butter and baste. Cook to your preferred doneness. Rest before slicing.
- 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.
- Pan Sauce: Deglaze with broth and sauces. Let it reduce and thicken.
- Aioli: Mix all sauce ingredients in a small bowl until creamy.
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!