This Surf & Turf Platter is an indulgent feast that brings the best of both land and sea to one plate. I sear tender steak bites, juicy shrimp, and golden scallops to perfection, then finish them off with a drizzle of rich garlic herb butter. It’s a restaurant-quality meal I love making at home when I want something impressive yet approachable.

I love this dish because it’s elegant yet easy to make. The flavors are bold — smoky, savory, buttery — and the combination of steak, shrimp, and scallops feels like something I’d order on a special night out. The garlic herb butter ties it all together, adding a fresh, zesty finish. Plus, I can prepare everything in one skillet, which makes cleanup a breeze.

Ingredients

For the steak bites:

• 400g ribeye or sirloin steak, cut into bite-sized cubes

• Salt and freshly ground black pepper to taste

• 1 tbsp olive oil

• 1 tbsp butter

• 2 cloves garlic, crushed

• 1 sprig fresh rosemary or thyme

For the shrimp:

• 200g large shrimp, peeled and deveined

• 1 tbsp butter

• 1 tbsp olive oil

• 1 tsp Cajun seasoning or paprika

• 1 clove garlic, minced

• Squeeze of lemon juice

For the scallops:

• 200g sea scallops, cleaned and patted dry

• 1 tbsp olive oil

• 1 tbsp butter

• 1 clove garlic, minced

• Salt and pepper to taste

For the garlic herb butter sauce:

• 3 tbsp butter

• 1 tbsp lemon juice

• 1 tbsp chopped parsley

• 1 tsp minced garlic

Directions

1. Prepare The Steak Bites
Pat the steak cubes dry with a paper towel and season generously with salt and pepper. Heat olive oil in a skillet over high heat until it’s shimmering. Add the steak bites to the pan and sear for 1–2 minutes per side until browned and crispy. Once browned, add butter, crushed garlic, and rosemary (or thyme). Toss the steak to coat in the butter and garlic mixture. Remove from the pan and set aside to rest.

2. Cook The Shrimp
In the same skillet, melt butter and olive oil over medium heat. Add the minced garlic and sauté for 30 seconds, letting it become fragrant. Add the shrimp to the skillet, seasoning with Cajun seasoning or paprika. Cook for about 2 minutes per side, or until the shrimp turn pink and lightly charred. Squeeze fresh lemon juice over the shrimp to finish. Remove them from the pan and set aside.

3. Sear The Scallops
Wipe the pan clean with a paper towel to remove any remnants. Heat olive oil in the pan until it shimmers. Season the scallops with salt and pepper. Place them in the hot skillet and sear for 1½ to 2 minutes per side, or until they develop a golden crust. Add butter and minced garlic, and briefly baste the scallops with the melted butter. Remove them from the pan and set aside.

4. Make The Garlic Herb Butter
In a small saucepan, melt butter over low heat. Add minced garlic and cook for about 1 minute until fragrant. Stir in lemon juice and chopped parsley. Continue to stir until the butter is melted and well-combined with the garlic and parsley.

5. Assemble The Platter
On a large serving platter or individual plates, arrange the steak bites, shrimp, and scallops in an aesthetically pleasing manner. Drizzle the garlic herb butter sauce generously over the seafood and steak. Garnish with additional chopped parsley for a pop of color. Serve immediately and enjoy!

Servings and Timing

This recipe serves 2 people generously as a main course, or 4 people as an appetizer.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

• I sometimes swap Cajun seasoning for smoked paprika and chili flakes for a smokier shrimp flavor.

• I add a side of mashed potatoes or grilled asparagus when I want to turn it into a full meal.

• A drizzle of balsamic glaze can add a sweet-tangy twist to contrast the buttery richness.

• I use ghee instead of butter when I want a dairy-free version that still adds flavor.

• For extra indulgence, I top the steak with crumbled blue cheese or a dab of horseradish cream.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I warm everything gently in a skillet over medium-low heat with a splash of water or extra butter. I avoid microwaving scallops or shrimp, as they can turn rubbery.

FAQs

How Do I Get A Good Sear On Steak Bites?

I make sure the steak is dry and the pan is very hot before adding the meat. I don’t overcrowd the pan, so each piece gets a good crust.

Can I Use Frozen Seafood?

Yes, but I always thaw it completely and pat it dry before cooking to avoid excess moisture and ensure a good sear.

What Can I Use Instead Of Scallops?

I sometimes use chunks of firm white fish like cod or halibut if scallops aren’t available. They cook quickly and absorb flavors well.

Is This Recipe Spicy?

The dish has a little kick from the Cajun seasoning, but I can tone it down or leave it out if I prefer a milder flavor.

Can I Make The Garlic Herb Butter Ahead Of Time?

Absolutely. I often make it in advance and store it in the fridge. I just warm it up before drizzling over the platter.

Conclusion

This Surf & Turf Platter with Garlic Herb Butter is my go-to when I want to treat myself or impress guests. It’s easy to make, full of flavor, and has that wow-factor presentation. With juicy steak, smoky shrimp, and tender scallops all coming together under a blanket of garlicky butter, it’s a dish I always come back to.