Description
Surf and Turf with Mashed Potatoes Recipe
Ingredients:
For the Steak and Seafood:
2 filet mignon steaks (or steak of your choice)
6 large scallops
2 lobster tails
Salt and pepper, to taste
2 tbsp butter
2 garlic cloves, minced
1 tbsp olive oil
Fresh parsley, chopped (for garnish)
For the Mashed Potatoes:
4 large russet potatoes, peeled and cubed
½ cup heavy cream
3 tbsp unsalted butter
Salt and pepper, to taste
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Instructions:
1. Prepare the Mashed Potatoes:
Boil the potatoes in salted water until tender (about 15-20 minutes).
Drain and mash the potatoes. Add butter, heavy cream, salt, and pepper. Mix until creamy. Set aside.
2. Cook the Steak:
Season the steaks with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear steaks for 3-4 minutes on each side for medium-rare, or adjust to your desired doneness.
Add 1 tbsp butter and minced garlic to the pan. Baste the steaks with the melted butter while cooking.
Remove from heat and let rest.
3. Cook the Scallops:
Pat scallops dry with a paper towel and season with salt and pepper.
In the same skillet, heat 1 tbsp butter over high heat. Sear scallops for 1-2 minutes on each side until golden brown. Remove and set aside.
4. Cook the Lobster Tails:
Split the lobster tails in half lengthwise. Season with salt and pepper.
In a skillet or grill, cook the lobster tails, shell-side down, for 5-6 minutes. Flip and cook the flesh side for an additional 2 minutes until opaque.
5. Assemble the Dish:
Plate the mashed potatoes, steak, scallops, and lobster tails.
Garnish with freshly chopped parsley.
Serve immediately and enjoy your restaurant-quality Surf and Turf!
Step-by-Step Guide
Begin by organizing your ingredients and equipment. You’ll need two skillets to efficiently cook all components. Start the potatoes boiling first, as they can hold their warmth. While they cook, pat your steaks and scallops dry—this is crucial for a good sear. After removing the rested steak, use the same skillet for the scallops to build flavor. Cook the lobster tails in the second skillet simultaneously. Finally, gently reheat the mashed potatoes with a splash of cream if needed before assembling all elements on warm plates.
Serving Suggestions
Elevate your Surf and Turf presentation by piping or scooping the mashed potatoes neatly onto the plate. Drizzle the leftover garlic butter from the steak pan over the meat and seafood. Serve with a side of lemon wedges for squeezing over the scallops and lobster, and a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A glass of full-bodied Cabernet Sauvignon or a crisp Chardonnay pairs perfectly.
How-to Summary
This restaurant-quality meal involves preparing creamy mashed potatoes, then pan-searing seasoned steaks with garlic butter. In the same pan, quickly sear seasoned scallops. Cook split lobster tails in a separate pan until opaque. Assemble all components on a plate and garnish with fresh parsley.
Frequently Asked Questions
Can I prepare any components ahead of time?
Yes. You can peel and cube the potatoes ahead, keeping them in water. The mashed potatoes can be made earlier and reheated gently with extra cream. Season the steaks and seafood up to 30 minutes before cooking.
What are the best steak substitutes?
Ribeye offers great flavor, while New York strip is a leaner option. For a premium experience, use a dry-aged cut.
How do I know when the lobster is fully cooked?
The lobster flesh will turn from translucent to completely opaque and white. The internal temperature should reach 145°F (63°C).
My scallops are rubbery. What went wrong?
This usually means they were overcooked. Ensure they are very dry before seasoning, use high heat, and sear for only 1-2 minutes per side.
Can I cook everything on the grill?
Absolutely. Grill the steak and lobster tails over direct high heat. Use a grill pan for the scallops to prevent them from falling through the grates.
Common Mistakes to Avoid
- Not drying scallops thoroughly, which prevents proper browning.
- Skipping the steak rest time, causing juices to run out on the plate.
- Overcrowding the pan when searing, which steams the ingredients instead of creating a crust.
- Underseasoning the components. Be generous with salt and pepper at each stage.
- Using cold seafood, which can cook unevenly. Let scallops and lobster tails sit at room temperature for 10-15 minutes before cooking.
Conclusion
Creating an impressive Surf and Turf dinner at home is entirely achievable with careful timing and quality ingredients. By mastering the sear on your steak and seafood, preparing decadent mashed potatoes, and avoiding common pitfalls, you can deliver a show-stopping meal that rivals any steakhouse. Remember, the key lies in preparation, high heat, and not overcooking the delicate seafood. With this guide, you’re equipped to execute a memorable culinary experience for any special occasion.