Introduction
Craving a luxurious restaurant-quality meal without the lengthy prep? This recipe for The Ultimate Surf & Turf Dinner in 30 Minutes delivers just that. Featuring a juicy NY strip steak, tender scallops, a loaded baked potato, and crisp asparagus, it’s an impressive yet surprisingly quick feast. For another elegant main course, try the Herb Roasted Chicken In Creamy White Wine Sauce Recipe.
Ingredients
Gather these fresh, high-quality ingredients for a restaurant-worthy surf and turf dinner featuring a perfectly seared NY strip, succulent scallops, a decadent loaded baked potato, and crisp, herbed asparagus.
- For the NY Strip Steaks: 2 NY strip steaks (8-10 oz each), salt, black pepper
- For the Pan-Seared Scallops: 1 lb fresh sea scallops, patted dry, 1/2 tsp lemon pepper, 1/2 tsp black pepper, 1/2 tsp Old Bay, 3 Tbsp butter, 1 head garlic (minced), juice of 1/2 lemon, zest of 1 lemon, 1 Tbsp parsley
- For the Loaded Baked Potatoes: 4 large russet potatoes, 1 stick butter, 1/2 cup sour cream, 1/2 cup shredded cheddar cheese, 4 slices bacon (cooked and crumbled), 2 Tbsp chives, salt and pepper
- For the Roasted Asparagus: 1 bunch asparagus (trimmed), 1 Tbsp oil, 1/2 tsp garlic herb seasoning, 1/2 tsp lemon pepper, salt
Timing
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
Context: This streamlined approach for a NY strip, scallops, loaded baked potato & asparagus dinner is about 25% faster than preparing each component separately in typical recipes.
Step-by-Step Instructions
Step 1 — Prep the Potatoes and Oven
Preheat your oven to 400°F (200°C). Scrub the baking potatoes, pat them dry, and prick them all over with a fork. Rub each potato with a little olive oil and a generous pinch of kosher salt. Place them directly on the oven rack and bake for 45–60 minutes, or until the skin is crisp and the interior is tender when pierced with a fork.
Step 2 — Prepare the Steak and Asparagus
While the potatoes bake, take the NY strip steak out of the refrigerator and let it come to room temperature for about 30 minutes. Pat it thoroughly dry with paper towels and season liberally with salt and pepper. Trim the woody ends from the asparagus spears and toss them with olive oil, salt, and pepper on a baking sheet.
Step 3 — Cook the Steak to Perfection
Heat a heavy skillet (cast iron is ideal) over high heat until very hot. Add a high-smoke-point oil. Sear the steak for 3–4 minutes per side for medium-rare, or until it reaches an internal temperature of 130–135°F. For a perfect finish, add butter, garlic, and fresh herbs to the pan during the last minute of cooking, basting the steak continuously. Transfer the steak to a cutting board to rest for at least 10 minutes.
Step 4 — Roast the Asparagus
Place the prepared asparagus baking sheet in the hot oven (with the potatoes) during the last 10–15 minutes of the potato cook time. Roast until the asparagus is tender-crisp and lightly browned. This timing allows everything to finish together.
Step 5 — Sear the Scallops
Ensure your scallops are very dry. Season them with salt and pepper. In a clean, hot skillet with a little oil, sear the scallops for 1.5–2 minutes per side without moving them, until they form a deep golden crust and are just opaque in the center. Remove them from the pan immediately to prevent overcooking.
Step 6 — Load the Baked Potatoes
Once the potatoes are done, slice them open and fluff the insides with a fork. Load them up with classic toppings: a pat of butter, a dollop of sour cream, crispy chopped bacon, shredded cheddar cheese, and sliced chives or green onions.
Step 7 — Plate and Serve
Slice the rested NY strip steak against the grain. Plate it immediately alongside the seared scallops, loaded baked potato, and roasted asparagus. Serve this impressive surf-and-turf meal right away while everything is hot.
Nutritional Information
| Calories | ~850 kcal |
| Protein | ~55 g |
| Carbohydrates | ~45 g |
| Fat | ~45 g |
| Fiber | ~6 g |
| Sodium | ~950 mg |
Note: These are per-serving estimates for a complete plate of NY strip, scallops, loaded baked potato, and asparagus. Values can vary based on specific ingredients, portion sizes, and preparation methods.
Healthier Alternatives
This classic surf and turf dinner is wonderfully flexible. Here are several practical swaps to tailor your NY strip, scallops, loaded baked potato & asparagus to different dietary needs or flavor preferences.
- Protein Swap (Steak) — For a leaner cut, use a filet mignon or flank steak. For a plant-based option, a thick portobello mushroom or cauliflower steak offers a hearty, savory base.
- Protein Swap (Scallops) — Try large shrimp or firm white fish like halibut. For a vegan alternative, king oyster mushroom scallops mimic the texture surprisingly well.
- Lower-Carb Potato — Swap the loaded baked potato for a loaded baked sweet potato (lower glycemic index) or for a true low-carb option, try loaded cauliflower mash or a twice-baked spaghetti squash.
- Dairy-Free Loaded Topping — Use cashew sour cream, dairy-free cheese shreds, and coconut milk-based bacon bits to create a rich, creamy topping without dairy.
- Gluten-Free Adjustments — This meal is naturally gluten-free, but always check labels on pre-made bacon, seasoning blends, or dairy-free cheese to ensure no hidden gluten.
- Low-Sodium Version — Skip the pre-seasoned steak salt. Use a blend of fresh herbs, garlic powder, black pepper, and a squeeze of lemon on the steak and scallops. Opt for low-sodium bacon and salt-free seasoning for the potato.
- Lighter Asparagus Prep — Instead of roasting with oil, try steaming or air-frying the asparagus and finishing with a spritz of fresh lemon juice and cracked pepper.
- Flavor Boost (Umami) — Add a truffle salt finish to the steak or a drizzle of balsamic glaze over the scallops and asparagus for a gourmet, deeply savory note.
Serving Suggestions
This surf and turf classic of NY strip, scallops, loaded baked potato & asparagus is a showstopper. Here are ideas to make your meal unforgettable.
Perfect Pairings
- Wine: A bold Cabernet Sauvignon complements the richness of the steak, while a buttery Chardonnay mirrors the seared scallops.
- Cocktails: A classic dry martini or a smoky old fashioned cuts through the meal’s richness beautifully.
- Non-Alcoholic: Sparkling water with lemon or a tart cherry shrub provides a refreshing palate cleanser.
Ideal Occasions
- Date Night at Home: Impress with this luxurious yet manageable combination.
- Celebratory Dinner: Perfect for birthdays, anniversaries, or promotions.
- Holiday Feast: A superb centerpiece for a special holiday meal like Christmas or New Year’s Eve.
Plating & Presentation Tips
- The Canvas: Use a large, warm white plate to make the colors pop.
- Arrangement: Slice the NY strip against the grain and fan it out. Place the scallops alongside. Rest the asparagus across the steak and nestle the loaded baked potato half on the side.
- Finishing Touches: Drizzle any pan sauce from the scallops or steak around the plate. A final sprinkle of chives or flaky sea salt on the potato adds visual appeal.
Whether for a romantic evening or a festive gathering, this complete meal promises a memorable dining experience.
Common Mistakes to Avoid
- Mistake: Cooking a cold NY strip straight from the fridge. Fix: Let it rest at room temperature for 30–45 minutes for even cooking and a better sear.
- Mistake: Overcrowding scallops in the pan, causing them to steam. Fix: Pat them dry thoroughly and cook in a single layer with ample space to achieve a perfect golden crust.
- Mistake: Underseasoning the loaded baked potato. Fix: Generously salt the skin before baking and season the fluffy interior before adding toppings.
- Mistake: Boiling or steaming asparagus until it’s mushy. Fix: Roast or sauté it quickly over high heat to maintain a crisp-tender texture and bright color.
- Mistake: Slicing the NY strip immediately after cooking, losing precious juices. Fix: Always let the steak rest on a cutting board for at least 5–10 minutes before serving.
- Mistake: Using wet scallops treated with STP, which prevents proper browning. Fix: Seek out “dry-packed” scallops for a sweeter flavor and superior sear.
- Mistake: Rushing the baked potato in a microwave for a true loaded baked potato experience. Fix: Bake it slowly in a conventional oven for a crispy skin and fluffy center.
- Mistake: Cooking everything in the wrong order, leading to cold components. Fix: Start with the potato, then cook the steak, sear scallops last, and warm asparagus in the steak pan.
- Mistake: Overloading the potato with cold toppings that cool it down. Fix: Warm your bacon, cheese, and sour cream slightly before adding them to the hot potato.
- Mistake: Not preheating your skillet or grill for the NY strip and scallops. Fix: Ensure your cooking surface is very hot before adding protein to lock in flavor with a proper sear.
Storing Tips
- Fridge: Store all components in separate airtight containers in the refrigerator for up to 3-4 days. Ensure the NY strip and scallops are cooled completely before refrigerating.
- Freezer: For longer storage, freeze the NY strip and scallops in freezer-safe bags or containers for up to 3 months. The loaded baked potato can be frozen, but the texture of the asparagus will suffer. Thaw in the refrigerator overnight before reheating.
- Reheat: For best results, reheat components separately. Warm the steak and scallops gently in a skillet over low heat to avoid overcooking. Reheat the loaded baked potato in the oven or microwave until it reaches an internal temperature of 165°F. Steam or sauté the asparagus briefly to refresh.
Always use a food thermometer to ensure reheated items, especially the NY strip and scallops, reach a safe internal temperature of 165°F before serving.
Conclusion
This surf-and-turf dinner of NY strip, scallops, loaded baked potato & asparagus is a show-stopping meal perfect for any special occasion. For another delicious recipe featuring asparagus and potatoes, try our Spiced Salmon With Cheesy Asparagus & Potatoes Recipe. We hope you love this recipe—please leave a comment with your review!
PrintNY Strip Steak with Scallops, Loaded Baked Potato & Asparagus
A luxurious surf-and-turf dinner featuring pan-seared NY strip steak, seared scallops, loaded baked potatoes topped with cheese and bacon, and roasted asparagus for a balanced, impressive meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 1x
- Method: Dinner
- Cuisine: American
Ingredients
- 2 NY strip steaks (8–10 oz each), salt, black pepper
- 1 lb fresh sea scallops, patted dry, 1/2 tsp lemon pepper, 1/2 tsp black pepper, 1/2 tsp Old Bay, 3 Tbsp butter, 1 head garlic (minced), juice of 1/2 lemon, zest of 1 lemon, 1 Tbsp parsley
- 4 large russet potatoes, 1 stick butter, 1/2 cup sour cream, 1/2 cup shredded cheddar cheese, 4 slices bacon (cooked and crumbled), 2 Tbsp chives, salt and pepper
- 1 bunch asparagus (trimmed), 1 Tbsp oil, 1/2 tsp garlic herb seasoning, 1/2 tsp lemon pepper, salt
Instructions
- Preheat oven to 425°F. Bake potatoes for 45-60 minutes until tender. Split open, fluff insides with butter, salt, pepper; load with sour cream, cheese, bacon, chives. For asparagus, toss with oil, seasonings; roast 12-15 minutes.
- Season NY strip steaks with salt and pepper. Sear in hot cast iron skillet 3-4 minutes per side for medium-rare. Rest 5 minutes.
- Pat scallops dry, season with lemon pepper, black pepper, Old Bay. Sear in 2 Tbsp hot butter 2 minutes per side until caramelized. Remove; add minced garlic, remaining butter, parsley, lemon juice, zest; spoon over scallops. Cook asparagus as above.
- Plate steak, scallops, loaded potato, and asparagus. Drizzle any pan sauces.
Notes
Use high smoke-point oil for searing to avoid burning. Do not overcook scallops to prevent rubbery texture. For loaded potatoes, bake bacon separately for crispiness. Pairs well with a crisp white wine.
Nutrition
- Calories: 850
- Sugar: 4g
- Sodium: 950mg
- Fat: 55g
- Saturated Fat: 28g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 50g
- Cholesterol: 160mg
FAQs
What is the best way to cook the NY strip and scallops for this meal?
For the best results, sear the NY strip in a hot cast-iron skillet to develop a flavorful crust, then finish it in the oven to your desired doneness. Cook the scallops in the same pan after the steak, ensuring the pan is very hot and dry to get a perfect sear without overcooking. This method ensures both proteins for your NY strip, scallops, loaded baked potato & asparagus are cooked perfectly.
Can I prepare any components of this recipe ahead of time?
Yes, you can scrub and prick the potatoes for baking ahead of time. You can also trim the asparagus and prepare the toppings for the loaded baked potato. We recommend cooking the NY strip and scallops fresh to ensure the best texture and flavor for your meal.
What are the key tips for a perfectly loaded baked potato?
Start by baking your potato at a high temperature until the skin is crisp and the inside is fluffy. Split it open immediately and fluff the interior with a fork before adding butter, which helps it melt evenly. Then, generously top with classic ingredients like sour cream, cheese, bacon, and chives to complete your NY strip, scallops, loaded baked potato & asparagus dinner.
