Lomo Mar Y Tierra Recipe

Pat shrimp and scallops dry with paper towels and season both lightly with 1/2 tsp sea salt and 1/2 tsp black pepper combined. This ensures good sear and flavor.

Heat a large skillet over medium-high heat until hot. Add 2 tbs olive oil and 1 tbs unsalted butter; swirl to melt and foam.

Add scallops first, spaced so they don't touch. Sear without moving 1.5–2 minutes until golden-brown on the bottom. Flip and sear another 45–60 seconds just until opaque in the center. Remove scallops to a warm plate and tent with foil.

Return skillet to medium-high heat. Add the shrimp and cook 1.5–2 minutes per side until pink and just cooked through. In the last 30 seconds add the minced garlic and spoon the butter-oil over the shrimp to baste. Remove shrimp to the plate with scallops.

Deglaze pan with 1 tbs fresh lemon juice, scraping up brown bits, then stir in 1 tbs chopped parsley. Spoon the pan juices over the seafood and keep warm until plating.

Bring steaks to room temperature (20–30 minutes) and pat dry. Season both sides generously with coarse sea salt and coarsely ground black pepper.

Heat a heavy skillet or cast-iron pan over high heat until smoking just begins. Add 2 tbs olive oil and heat until shimmering.

Place steaks in the pan and sear undisturbed 3 minutes to form a brown crust. Flip and sear the other side 2.5–3 minutes for medium-rare (adjust time for thickness and desired doneness).

Reduce heat to medium. Add 1 tbs unsalted butter, the crushed garlic cloves and rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1–2 minutes (basting) to finish cooking and add flavor.

Transfer steaks to a cutting board and rest loosely tented with foil for 6–8 minutes so juices redistribute. Slice steaks into 1/2-inch thick medallions across the grain when ready to plate.

While steaks rest (or earlier), prepare the potatoes: place halved baby potatoes in a saucepan and cover with cold water. Add a pinch of salt and bring to a boil. Cook 10–12 minutes until just tender when pierced with a fork. Drain well.

Return potatoes to the warm pan over low heat. Add 1 tbs butter and 1 tbs extra virgin olive oil, toss to coat and warm through 1–2 minutes so they pick up the butter and oil. Season with 1/2 tsp salt and 1/4 tsp black pepper.

Arrange mixed baby greens lightly on each plate (about 1 cup per serving). Fan sliced steak medallions on one side of the greens, and place the seared scallops and shrimp on the other side.

Spoon 2 tbs chimichurri over the steak medallions and a small dollop (about 1 tbs) alongside the seafood. Drizzle remaining seafood pan juices over the shrimp and scallops. Place warm potatoes alongside.

Garnish with remaining chopped parsley and serve with lemon wedges on the side to squeeze over the seafood as desired.