Surf and Turf with Sirloin Steak and Seared Scallops

Elevate your dinner game with this luxurious surf and turf dish that combines perfectly seared sirloin steak and golden scallops. The steak is seasoned with a bold spice blend, while the scallops are cooked in garlic herb butter for a rich, savory flavor. Paired with a velvety potato-leek puree, roasted asparagus and a tangy Dijon pan sauce, this meal is sure to impress.

The creamy potato-leek puree gets an unexpected crunch from crushed potato chips on top, adding texture to every bite. A final sprinkle of fresh chives ties everything together, making this dish as beautiful as it is delicious. Perfect for a special occasion or a weekend treat, this recipe is easier than you think!

Log in to save recipes and build weekly shopping lists.

Ingredients

24 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

6 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

2 unit LeeksView ingredient guideLike ingredientDislike ingredient

8 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Potato ChipsView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat oven to 425°F. Wash and dry all produce. Trim and discard root ends and dark green tops from leeks. Halve lengthwise, rinse under cold water to remove grit, then pat dry and thinly slice crosswise into half-moons. Peel and dice potatoes into ½-inch pieces. Trim and discard woody ends from asparagus. Finely chop chives.
2. Heat 1 tablespoon butter and a drizzle of oil in a medium pot over medium-high heat. Add leeks, a pinch of salt and pepper. Cook, stirring occasionally, until softened and starting to brown, 2-4 minutes. Stir in potatoes and add enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.
3. While potatoes cook, pat steak dry with paper towels. Season all over with steak spice, salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and sear until browned all over, 3-4 minutes. Turn off heat; transfer steak to one side of a baking sheet. On the empty side, toss asparagus with a drizzle of oil, salt and pepper. Roast on middle rack until asparagus is browned and tender and steak reaches desired doneness, 12-15 minutes. Transfer steak to a cutting board to rest.
4. Once potatoes are tender, reserve ¼ cup cooking liquid, then drain. Transfer vegetables to a blender. Add 1 tablespoon butter, 2 tablespoons crème fraîche and 2 tablespoons reserved liquid. Blend until smooth and creamy, adding more liquid as needed. Season with salt and pepper. (To blend safely, remove center cap, cover with a towel and blend in batches if needed.)
5. In the same pan used for steak, combine stock concentrate, mustard and ¼ cup water. Bring to a boil, then remove from heat. Whisk in remaining crème fraîche. Season with salt and pepper. Transfer sauce to a small bowl and cover with foil. Wash and dry the pan.
6. Pat scallops dry and season with salt and pepper. Heat a drizzle of oil in the pan over medium-high heat. Add scallops in a single layer; cook undisturbed until browned, 3-5 minutes. Flip, add garlic herb butter and cook until opaque, 3-5 minutes more.
7. Slice steak against the grain. Divide steak, scallops, potato-leek puree and asparagus among plates. Crush potato chips over the puree. Spoon sauce over steak. Sprinkle chives over everything and serve.

Recipe Tips

FAQ

Can I substitute the steak spice?

Yes, you can use a blend of paprika, garlic powder, onion powder, salt and pepper as a substitute.

How do I know when the scallops are done?

Scallops are done when they are opaque throughout and firm to the touch, usually 3-5 minutes per side.

Can I make the potato-leek puree ahead of time?

Yes, you can prepare the puree up to a day in advance. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk if needed.