Clearman's Combination Recipe

Prepare proteins

Pat the steak chunks, scallops, and chicken pieces dry with paper towels. Trim any excess fat from the steak and chicken. If scallops are thick, slice in half horizontally to ensure even cooking (optional).

Marinate proteins

In a medium bowl combine olive oil, soy sauce, lemon juice, minced garlic, black pepper, kosher salt, smoked paprika, and dried thyme. Reserve 1 tablespoon of the marinade for finishing. Place the steak chunks, scallops, and chicken in separate shallow dishes or a single large bowl (they can marinate together briefly) and pour the remaining marinade over them, turning to coat. Marinate at room temperature for 15–20 minutes (no more than 30 minutes for scallops and chicken).

Sear steak

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil or a small splash of olive oil. Remove steak from marinade, letting excess drip off. Sear steak chunks 2–3 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C) depending on thickness; adjust time for desired doneness. Transfer steak to a warm plate and tent loosely with foil to rest for 5–7 minutes.

Cook chicken

Lower heat to medium-high. Add another 1/2 tablespoon oil if needed. Place chicken pieces in skillet and cook 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove chicken and keep warm with steak.

Sear scallops

Pat scallops very dry again with paper towel. Increase heat to high and add 1 tablespoon butter to the same skillet; when foaming subsides add scallops, spaced so they do not touch. Sear 1.5–2 minutes per side until a deep golden crust forms and center is just opaque. Avoid overcooking. Remove scallops to the plate with steak and chicken.

Add the reserved 1 tablespoon marinade to the hot skillet along with the remaining 1 tablespoon butter. Swirl to combine and let it reduce for 30–60 seconds to make a quick pan sauce. Taste and adjust with a squeeze of lemon if desired.

Return the steak chunks, scallops, and chicken to the skillet briefly (10–20 seconds) to glaze with the sauce. Sprinkle with chopped parsley and a light pinch of coarse sea salt if using. Plate: arrange three steak chunks, three scallops, and two chicken pieces attractively on a serving platter with lemon wedges on the side.

Serve hot. Suggested accompaniments: mashed potatoes, roasted vegetables, or a simple green salad.