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NY Strip Steak with Scallops, Loaded Baked Potato & Asparagus

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

Find it online: https://www.receipster.com/ny-strip-scallops-loaded-baked-potato/

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