Seared Steak and Scallops

Ingredients:

For the Steak:

• 2 ribeye or filet mignon steaks (about 1 inch thick)

• Salt and black pepper, to taste

• 1 tablespoon olive oil

• 2 tablespoons butter

• 2 garlic cloves, smashed

• 2 sprigs fresh thyme or rosemary

For the Scallops:

• 8 large sea scallops, patted dry

• Salt and black pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 garlic clove, minced

Optional Sauce:

• 2 tablespoons butter

• 1 teaspoon lemon juice

• Chopped parsley, for garnish

Instructions:

1. Prepare the steaks:

   • Pat steaks dry and season generously with salt and pepper.

   • Heat olive oil in a skillet over medium-high heat.

   • Sear steaks 3–4 minutes per side for medium-rare (adjust for thickness).

   • Add butter, garlic, and thyme; baste steaks for extra flavor.

   • Remove from pan, tent with foil, and let rest 5–10 minutes.

2. Cook the scallops:

   • Season scallops with salt and pepper.

   • Heat olive oil in a separate skillet over high heat.

   • Sear scallops 1–2 minutes per side until golden brown and just cooked through.

   • Add butter and garlic at the end, spoon over scallops for flavor.

3. Make the sauce (optional):

   • In the steak pan, add  chicken broth, scraping up browned bits.

   • Simmer 2–3 minutes, then stir in butter and lemon juice.

4. Serve:

   • Plate steak and top with scallops.

   • Drizzle with sauce and sprinkle with chopped parsley.

   • Serve with garlic mashed potatoes, roasted vegetables, or a fresh salad.