Pat the steak, shrimp, and scallops dry with paper towels. Toss the shrimp with a pinch of salt and pepper. Pat dry scallops to ensure a good sear. Lightly season steak with salt and pepper.

Preheat the teppan

Heat a flat iron griddle or large heavy skillet over high heat until smoking hot. Add 1 tablespoon of oil to coat surface.

Sear the steak

Place steak portions on the hot surface. Sear 2–3 minutes per side for medium-rare, or to desired doneness. Remove and rest tented with foil.

Cook the seafood

In the same surface, add a bit more oil if needed. Sear scallops 2–3 minutes per side until golden crust forms. Remove and set aside. Sauté shrimp 1–2 minutes per side until pink and opaque. Remove.

Make the garlic butter

Lower heat. Add butter, garlic, and shallot. Cook 1–2 minutes until fragrant, do not brown garlic. Stir in lemon juice and fresh herbs.

Combine and finish

Return steak slices to the teppan, toss with garlic butter and seafood for 1 minute to reheat and coat. Check seasoning, adjust with salt and pepper if needed.