Creamy Peppercorn Steaks with Buttered Lemon Scallops

Surf and turf meal featuring seared NY strip steaks with creamy peppercorn sauce and golden scallops drizzled with a zesty lemon butter sauce.

This recipe for Creamy Peppercorn Steaks with Buttered Lemon Scallops is a luxurious surf and turf dish. The NY strip steaks are seasoned with a mix of garlic, fresh rosemary, thyme, salt, and freshly ground black pepper, then pan-seared in olive oil to achieve a perfect medium-rare doneness. After resting, the steaks are drizzled with a homemade creamy peppercorn sauce, made in the same skillet by simmering beef broth and crushed peppercorns, then enriched with heavy cream until thickened. On the seafood side, the sea scallops are patted dry, seasoned with salt and white pepper, and seared in butter until golden, with garlic added for a flavor boost. The lemon butter sauce, a blend of white wine, lemon juice, and butter, is whisked until emulsified and spooned over the scallops. The succulent steak and the tender scallops are arranged on plates, each enhanced by their respective sauces. The dish can be garnished with fresh herbs for an added touch of elegance, making it an impressive meal that skillfully balances the rich, robust flavors of the steak with the delicate, buttery taste of the scallops.

Servings

2

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

60 minutes

Ingredients

NY Strip Steaks with Creamy Peppercorn Sauce:

  • 2 NY strip steaks (about 1-inch thick)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • Salt and freshly ground black pepper, to taste
For the Creamy Peppercorn Sauce:
  • 1/2 cup beef broth
  • 1/4 cup heavy cream
  • 1 teaspoon crushed peppercorns

Seared Scallops with Lemon Butter Sauce:

  • 1 pound sea scallops, side muscle removed
  • 2 tablespoons unsalted butter
  • 1 teaspoon garlic, minced
  • Salt and white pepper, to taste
For the Lemon Butter Sauce:
  • Juice of half a lemon
  • Splash of white wine
  • Additional 2 tablespoons unsalted butter

Instructions

Cook the Steaks:

  • Season steaks with salt, pepper, garlic, rosemary, and thyme.
  • Heat olive oil in a skillet over medium-high heat. Cook steaks for 4-5 minutes per side for medium-rare. Let rest for 10 minutes.

Creamy Peppercorn Sauce:

  • In the same skillet, add beef broth and crushed peppercorns. Bring to a simmer.
  • Add heavy cream and reduce until the sauce thickens. Drizzle over the rested steaks.

Sear the Scallops:

  • Pat scallops dry and season with salt and white pepper.
  • In a clean skillet, melt butter over medium-high heat. Sear scallops for 1-2 minutes per side until golden. Add garlic in the last minute.

Lemon Butter Sauce:

  • Remove scallops from the skillet. Add a splash of white wine and lemon juice to the pan.
  • Reduce for a minute, then whisk in 2 tablespoons of butter until the sauce is emulsified. Spoon over the scallops.

Assemble the Dish:

  • Arrange steak slices and scallops on plates.
  • Drizzle the creamy peppercorn sauce over the steaks.
  • Drizzle the lemon butter sauce over the scallops.
  • Garnish steaks and scallops with fresh herbs if desired.

Season steaks with salt, pepper, garlic, rosemary, and thyme.

Heat olive oil in a skillet over medium-high heat. Cook steaks for 4-5 minutes per side for medium-rare. Let rest for 10 minutes.

Remove the steaks from the skillet and let rest for 10 minutes.

In the same skillet, add beef broth and crushed peppercorns. Bring to a simmer.

Add heavy cream and reduce until the sauce thickens.

Pat scallops dry and season with salt and white pepper.

In a clean skillet, melt butter over medium-high heat. Sear scallops for 1-2 minutes per side until golden. Add garlic in the last minute.

Remove scallops from the skillet. Add a splash of white wine and lemon juice to the pan. Reduce for a minute, then whisk in 2 tablespoons of butter until the sauce is emulsified.

Arrange steaks and scallops on plates. Drizzle the creamy peppercorn sauce over the steaks. Drizzle the lemon butter sauce over the scallops. Garnish steaks and scallops with fresh herbs if desired.