Beef & Reef Recipe

Pat the shrimp and scallops dry with paper towels; this helps achieve a good sear. Season both lightly with 1 tsp salt and 0.5 tsp black pepper (split between seafood and steak as listed). Pat the steak dry and bring it to room temperature for 15–20 minutes; season both sides with 1 tsp salt and 0.5 tsp black pepper.

Finely mince all garlic and shallot. Zest one lemon and juice 1 tablespoon from a lemon for the seafood step.

Sear and rest

Heat a cast-iron skillet or heavy frying pan over high heat until very hot (about 3–4 minutes). Add 1 tablespoon olive oil and swirl to coat. Place the steak in the pan and sear undisturbed for 2–3 minutes to form a brown crust. Flip and sear the second side 2–3 minutes for medium-rare (times vary by thickness). During the last 1 minute of cooking, add 1 tablespoon butter and 2 sprigs thyme to the pan and spoon the melted butter over the steak to baste. Transfer steak to a cutting board, tent loosely with foil and let rest for 6–8 minutes. Reserve pan juices for the sauce.

After resting, slice steak thinly across the grain into 1/4-inch slices just before serving.

Sear scallops

While steak rests, wipe the skillet clean with paper towel and return to medium-high heat. Add 1 tablespoon olive oil. Place scallops in the pan spaced apart; do not crowd. Sear scallops 1.5–2 minutes per side until a deep golden crust forms; remove to a warm plate.

Cook shrimp

Add 1 tablespoon olive oil if needed, reduce heat to medium. Add 2 minced garlic cloves and sauté 15–20 seconds until fragrant. Add shrimp and sear 1.5–2 minutes per side until opaque and just cooked through. Add 1 tablespoon lemon juice and 1 tablespoon butter to the pan, toss shrimp quickly to coat, then return scallops to warm in the pan for 30 seconds. Remove seafood to the plate; season lightly with additional pinch of salt and pepper if desired.

Using the same skillet used for steak (there will be fond — browned bits), lower heat to medium and add 1 tablespoon butter. Add minced shallot and 1 clove minced garlic and sauté 30–45 seconds until softened and aromatic but not browned.

Deglaze the pan with 1/4 cup dry white wine (or chicken stock), scraping up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly.

Stir in 1/4 cup heavy cream and 1 teaspoon Dijon mustard. Simmer gently 2–3 minutes until sauce thickens to coat the back of a spoon. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in lemon zest and 1 tablespoon chopped parsley.

If the sauce seems too thick, thin with 1–2 tablespoons water or stock. Keep warm on lowest heat.

Spoon a serving of mashed potatoes or rice onto each plate (about 1 cup per serving). Fan 4–5 slices of steak over the starch. Arrange 3 shrimp and 2–3 scallops beside the steak (or atop), and drizzle the cream-pan sauce over the steak and seafood.

Garnish with chopped parsley, microgreens and a small lemon wedge. Serve immediately so seafood remains tender and steak warm.