Steak and Scallops RECIPE

 
Fiery Seared Ribeye & Chili-Lime Scallops Explosion

Prep: 15 mins . Cook: 20 mins . Total: 35 mins . Serves: 2 hungry souls . Kcal: ~750 per plate

COOKING MASTER RECIPES drops a surf-and-turf bomb. Juicy ribeye meets plump scallops. Both kissed by fire. Drenched in spicy garlic-chili herb butter. Date-night heat. Weeknight treat. seared ribeye recipe . spicy scallops . chili lime butter sauce . surf and turf dinner . cast iron steak . date night meal . garlic herb butter . smoked paprika rub . Thai chili heat . quick gourmet recipe . ribeye scallops combo . broccolini side . crispy potatoes . luxury home cooking . COOKING MASTER RECIPES

Ingredients

Steak Heat

• 2 thick ribeye steaks . 1.5-inch cut . room temp
• 1 tsp smoked paprika . extra kick
• 1 tsp cayenne powder . dial your fire
• 2 tbsp coarse sea salt . crust builder
• 1 tbsp cracked black pepper . bold bite
• 2 tbsp avocado oil . high-smoke sear

Scallop Blaze

• 10 jumbo sea scallops . side muscle yanked
• ½ tsp red chili flakes . ocean spice
• ½ tsp smoked salt . depth drop
• 1 tbsp ghee . nutty sear

Spicy Garlic-Chili Herb Butter

• 6 tbsp unsalted butter . cold cubes
• 3 garlic cloves . micro-grated
• 1 red Thai chili . fine dice . seeds in for hell
• 1 tbsp fresh cilantro . rough chop
• 1 tbsp fresh parsley . rough chop
• Zest + juice 1 lime . bright acid
• ½ tsp honey . balance blaze
• Pinch smoked salt . final boss

Sides That Slay

• 1 lb baby Yukon potatoes . halved . crispy roast
• 2 cups broccolini . quick char
• Extra cilantro . scatter glory

Fire the grill pan . Screaming hot. 500°F vibes. Steaks out . Pat bone-dry. Mix paprika . cayenne . salt . pepper. Rub hard. Oil the pan . Avocado swirl. Lay steaks. Don’t touch 4 mins. Golden crust. Flip. Another 4. Medium-rare magic. Rest on board. Tent foil.

Scallops next . Pat dry again. Chili flakes + smoked salt. Ghee melts. Foam subsides. Drop scallops. 90 secs per side. Coral edges. Translucent heart. Out fast.

Butter sauce . Same pan. Lower heat. Toss cold butter cubes. Garlic + Thai chili dance. 30 secs. Fragrant but not burnt. Lime zest . juice . honey swirl. Cilantro . parsley rain. Taste. Adjust salt.

Potatoes . Oven 425°F. Toss halves in oil . salt . paprika. Roast 25 mins. Shake once. Crispy outside . fluffy inside.

Broccolini . Last 5 mins. Same pan edges. Quick char. Lime squeeze.

Plate like a boss . Slice steak against grain. Fan out. Scallops crown the top. Spoon lava butter over everything. Potatoes tumble. Broccolini leans. Extra cilantro snow.

Pro moves

• Cast-iron = non-negotiable.
• Thermometer? 130°F steak pull. Carry-over nails it.
• Scallops cold = soggy. Room temp = sear.
• Butter cold cubes = silky emulsion.

Ribeye fat renders. Cayenne bites. Scallops sweet pop. Chili-lime butter ties the riot. Smoky potatoes soak spice. Broccolini cuts richness. Every forkful = flavor bomb.

Make it yours

• Swap ribeye for NY strip . same drill.
• Vegan? Portobello slabs . same spice rub.
• Mild mouths? Skip Thai chili . keep cayenne whisper.

Pairing game

• Ice-cold lager . cuts heat.
• Bold Cab . stands up.
• Sparkling rosé . fancy flex.

Leftovers? Slice cold steak. Scallop taco midnight snack. Butter keeps 3 days fridge. Reheat gentle.

Prep: 15 mins . Cook: 20 mins . Total: 35 mins . Serves: 2 hungry souls . Kcal: ~750 per plate

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