Jul 14 2026
Restaurants›Patio 44 Gulfport›Patio 44 Recipe

Patio 44 Recipe

Inspired by Patio 44 Gulfport
Time1h 15m
Serves4

COASTAL SEAFOOD & STEAKS

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Ingredients

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Seafood

Steaks

Sides

Method

Seafood Preparation

  1. 1

    Marinate the Seafood

    In a bowl, combine the fresh shrimp and scallops with lemon juice, minced garlic, olive oil, chopped parsley, salt, and black pepper. Mix well to coat the seafood evenly.

  2. 2

    Let it Rest

    Cover the bowl and let the seafood marinate in the refrigerator for at least 30 minutes to allow the flavors to meld.

Steak Preparation

  1. 3

    Season the Steaks

    Pat the ribeye steaks dry with paper towels. Rub both sides with salt, black pepper, and garlic powder.

  2. 4

    Sear the Steaks

    Heat a skillet or grill over high heat. Add butter and let it melt. Once hot, add the steaks and sear for 4-5 minutes per side for medium-rare, or until the desired doneness is reached.

  3. 5

    Rest the Steaks

    Remove the steaks from the heat and let them rest for about 5 minutes before slicing.

Sides Preparation

  1. 6

    Prepare the Asparagus

    Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, salt, and black pepper. Toss to coat.

  2. 7

    Roast the Asparagus

    Roast in a preheated oven at 400°F (200°C) for 15-20 minutes or until tender and slightly crispy.

Combining the Dish

  1. 8

    Cook the Seafood

    In a separate skillet over medium heat, add the marinated seafood and cook for 3-4 minutes or until the shrimp are pink and the scallops are opaque.

  2. 9

    Serve

    Slice the rested steaks and plate them alongside the roasted asparagus. Top with the cooked seafood mixture and garnish with additional parsley if desired.

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