Patio 44 Recipe

inspired by

@patio44gulfport

Oct 10 2025

•

1h 15m

•

Serves 4

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Recipe information

Make Patio 44 in just 1h 15m. COASTAL SEAFOOD & STEAKS

Seafood Preparation

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. 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

3. Season the Steaks

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

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.

5. Rest the Steaks

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

Sides Preparation

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.

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

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.

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.

Patio 44 Recipe

Recipe information

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Seafood

Steaks

Sides