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.

NY Strip Steak with Scallops, Loaded Baked Potato & Asparagus

Print Recipe

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.

Author: Dorothy Miller
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Yield: 4 1x
Method: Dinner
Cuisine: American

Ingredients

Scale

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

Frequently Asked Questions

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.

🍳

Get our 10 best recipes — free

Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.

Free PDF + new recipes every week. Unsubscribe anytime.

NY Strip Steak With Scallops, Loaded Baked Potato & Asparagus Recipe