Pan Seared Scallops and Steak

We are sure you all have experienced that intense desire to go to one of your favorite restaurants during the COVID-19 shutdown. I know we have had a few cravings, so what better to do than create a few of your favorite dishes at home?

One of the places we missed was our favorite restaurant from our Valentine’s Day trip to Ocean City, Maryland – Harpoon Hannah‘s and their delicious steak and scallops. We will admit, our steak was nowhere near as good as Harpoon Hannah’s, but they also used a nicer cut of meat. Our scallops, however, were to die for! The best part? It was my first time making scallops and they came out phenomenal thanks to Alton Brown’s recipe. NOTE: We added some garlic powder since we’re crazy for our garlic.

We started by marinading our steaks overnight in the fridge. For our marinade we used red wine vinegar, Worcestershire sauce, salt, pepper, Montreal steak seasoning, and some garlic powder. Once ready to get dinner going, we fired up the grill. Once preheated, grill the steaks for approximately 3 to 4 minutes per side. After the steaks are placed on the grill, rinse your scallops with cold water and pat dry with a paper towel. Season as desired and set aside until ready to cook. When the steaks have been flipped, heat up your skillet with some butter and oil.

Once the butter and oil begin to smoke, place the scallops in the pan and sear for 1 1/2 minutes on each side. A golden crust should form. Be careful not to overcook them. Serve immediately. To add some extra intensity, melt some butter in a small dish and serve your scallops in the melted butter.

Looking for a wine to go with dinner? Try some Port! Our current favorite is Taylor Fladgate. Until we are able to get to Harpoon Hannah’s again, we will keep enjoying our take-home version and dream of better times.

Ingredients:

• 1 pound of sea scallops
• 2 steaks
• 2 tsp butter (possibly more – if also making butter dip, you will need about 2 to 3 Tbs melted butter)
• 2 tsp oil
• Salt
• Pepper
• Worcestershire sauce
• Red wine vinegar
• Montreal steak seasoning
• Garlic powder