Surf and Turf with Seared Scallops, Steak, Roasted Asparagus, and Loaded Baked Potato

Surf and Turf with Seared Scallops, Steak, Roasted Asparagus, and Loaded Baked Potato

Ingredients:

For the Seared Scallops:

• Scallops: 6-8 large sea scallops
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Garlic: 1 clove, minced
• Salt and pepper: To taste
• Lemon wedges: For serving

For the Steak:

• Ribeye or New York Strip Steak: 2 steaks
• Salt and pepper: To taste
• Butter: 2 tablespoons
• Garlic: 2 cloves, smashed
• Fresh thyme or rosemary: A few sprigs

For the Roasted Asparagus:

• Asparagus: 1 bunch
• Olive oil: 1-2 tablespoons
• Salt and pepper: To taste
• Lemon zest: Optional, for garnish

For the Loaded Baked Potato:

• Russet potatoes: 2 large, scrubbed clean
• Cheddar cheese: 1 cup, shredded
• Bacon: 4 slices, cooked and crumbled
• Sour cream: 1/2 cup
• Chives or green onions: 2 tablespoons, chopped
• Butter: 2 tablespoons
• Salt and pepper: To taste

Instructions:

1. Prepare the Baked Potatoes:

• Preheat your oven to 400°F (200°C). Pierce each potato a few times with a fork, then rub them with a little olive oil and sprinkle with salt. Place the potatoes directly on the oven rack or on a baking sheet, and bake for 60-75 minutes, until tender.
• Once baked, let them cool slightly, then slice them open and fluff the insides with a fork. Top with butter, cheese, bacon, sour cream, and chives. Return to the oven for a few minutes to melt the cheese.

2. Roast the Asparagus:

• While the potatoes are baking, prepare the asparagus. Trim the woody ends of the asparagus, then toss them with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
• Roast in the preheated oven for about 15-20 minutes, until tender but still slightly crisp. Optionally, garnish with lemon zest.

3. Cook the Steak:

• Season the steaks generously with salt and pepper on both sides. Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add a tablespoon of olive oil.
• Place the steaks in the skillet and sear for 3-4 minutes on each side, depending on the thickness, until a nice crust forms. Lower the heat to medium, add the butter, garlic, and herbs, and baste the steaks with the melted butter for another 1-2 minutes.
• Remove the steaks from the skillet and let them rest for at least 5 minutes before slicing.

4. Sear the Scallops:

• Pat the scallops dry with paper towels and season them lightly with salt and pepper. Heat the butter and olive oil in a clean skillet over medium-high heat.
• Once the butter is melted and the skillet is hot, add the scallops in a single layer. Sear for 2-3 minutes on each side, until they develop a golden-brown crust and are opaque in the center.
• Add the minced garlic during the last minute of cooking, then remove from heat. Serve with lemon wedges.

5. Plate and Serve:

• Arrange the steak, seared scallops, roasted asparagus, and loaded baked potato on a large plate. Serve immediately, allowing everyone to enjoy this decadent and satisfying meal.

This dish offers a combination of rich, savory flavors and luxurious textures, perfect for a special dinner. Enjoy!