🥩🦪 Steak & Scallops Plate

Ingredients

For the Steak:

• 2 ribeye or filet mignon steaks (about 8 oz each)
• 2 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme
• Salt & freshly ground black pepper

For the Scallops:

• 1 lb large sea scallops, patted dry
• 2 tbsp butter
• 1 tbsp olive oil
• 2 garlic cloves, minced
• Juice of ½ lemon
• Salt & pepper

Optional Sides:

• Mashed potatoes, roasted asparagus, or a fresh salad

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Instructions

1. Prepare the Steaks:
   • Bring steaks to room temperature (about 30 mins).
   • Season generously with salt and black pepper.
2. Cook the Steaks:
   • Heat olive oil in a heavy skillet (cast iron works best) over high heat.
   • Add steaks and sear 3–4 minutes per side (for medium-rare, adjust for doneness).
   • Reduce heat, add butter, garlic cloves, and rosemary. Spoon melted butter over steaks for 1–2 minutes.
   • Remove steaks, cover loosely with foil, and let rest.
3. Cook the Scallops:
   • Pat scallops completely dry (for a golden sear). Season with salt and pepper.
   • In the same skillet, heat butter and olive oil over medium-high.
   • Add scallops and sear 2 minutes per side until golden and just cooked through.
   • Add garlic and a squeeze of lemon juice at the end, tossing gently.
4. Assemble the Plate:
   • Place steak and scallops side by side on the plate.
   • Spoon garlic-butter sauce from the pan over both.
   • Serve with sides of your choice.