Name: Surf and Turf with Creamy Garlic Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb Sirloin or filet mignon, cut into bite-sized pieces (Room temperature); 1/2 lb Shrimp, peeled and deveined (Tails removed if preferred); 1/2 lb Scallops, patted dry; 2 tablespoons Olive oil; 1 tablespoon Butter, room temperature; Salt and pepper to taste; 3 tablespoons Unsalted butter, divided; 2 cloves Garlic, minced; 1/2 cup Heavy cream; 1/4 cup Chicken or seafood broth, warm; 1 tablespoon Fresh lemon juice; 1/4 teaspoon Paprika; Fresh parsley, chopped (For garnish)

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Creamy, juicy, and packed with surf-and-turf flavor, this Surf and Turf with Creamy Garlic Butter Sauce is the kind of dinner that feels special without being fussy. Imagine tender steak bites, sweet shrimp, and delicate scallops tossed in a silky garlic cream sauce that clings to every bite — pure comfort and restaurant-quality flavor at home. Fun fact: combining land and sea on one plate dates back centuries as a way to celebrate a feast, so you’re literally continuing a tasty tradition.

This recipe is special because it’s simple, quick to prepare, and family-friendly. In about 30 minutes you’ll have a dish that looks impressive but uses minimal steps and pantry-friendly ingredients. If you like bold garlic-butter flavors, try pairing this with a creamy pasta like my garlic butter sausage pasta for an indulgent meal idea garlic butter sausage bites. Ready to get cooking? Let’s dive in and make a memorable meal everyone will love.

What is Surf and Turf with Creamy Garlic Butter Sauce?

Is it steak? Is it seafood? It’s both — and that’s the fun of surf and turf. This dish pairs bite-sized sirloin or filet mignon with shrimp and scallops, all swirled together in a luscious creamy garlic butter sauce. Who came up with the name — a chef trying to save a dinner party or someone who couldn’t decide between lobster and steak? Either way, it proves the old saying true: “the way to a man’s heart is through his stomach.” Want to impress without stress? This recipe is your ticket. Try it tonight and see why surf and turf never goes out of style.

Why You’ll Love This:

Bold, balanced flavors: Juicy steak bites and sweet, tender shellfish coated in a creamy, garlicky sauce deliver contrast and harmony in every forkful.
Cost-effective and customizable: Making surf and turf at home saves money versus ordering out, and you can swap cuts or seafood to fit your budget — surf and turf doesn’t have to be fancy to be delicious.
Sensory appeal: The silky cream, bright lemon, and a hint of paprika make the dish feel luxurious while staying approachable for weeknights or celebrations.

If you enjoy lighter seafood pairings, compare this to my pan-fried cod with citrus basil butter for a fresher take on butter-forward seafood dishes pan-fried cod. Now grab your skillet and let’s make something unforgettable.

How to Make:

Quick Overview

This recipe is easy because everything cooks quickly in one skillet. You’ll sear steak bites for caramelized flavor, briefly cook shrimp and scallops until opaque, then make a simple garlic cream sauce in the same pan so none of the tasty browned bits go to waste. Total time: about 25–30 minutes. Standout elements: the creamy garlic sauce and the contrast between tender steak and sweet shellfish.

Ingredients

1 lb sirloin or filet mignon, cut into bite-sized pieces, room temperature
1/2 lb shrimp, peeled and deveined, tails removed if preferred
1/2 lb scallops, patted dry
2 tablespoons olive oil
1 tablespoon butter, room temperature
Salt and pepper to taste
3 tablespoons unsalted butter, divided
2 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken or seafood broth, warm
1 tablespoon fresh lemon juice
1/4 teaspoon paprika
Fresh parsley for garnish, chopped

Directions

Prepare proteins: Pat the steak bites, shrimp, and scallops dry with paper towels. Season the steak generously with salt and pepper. Lightly season shrimp and scallops with salt and pepper as well.
Heat skillet: Place a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon butter and let the butter melt and foam.
Sear steak bites: Add the steak bites in a single layer without crowding. Sear for 2 to 3 minutes on each side until a brown crust forms but the center remains slightly pink. Work in batches if needed. Remove the steak bites to a plate and tent loosely with foil.
Cook shrimp and scallops: In the same hot skillet, add a small splash of oil if needed. Add shrimp and scallops and cook about 2 minutes per side until they turn golden and opaque. Do not overcook. Remove to the plate with the steak.
Make the sauce: Reduce heat to medium. Add 3 tablespoons unsalted butter to the skillet. When melted, add the minced garlic and sauté about 30 seconds until fragrant but not browned.
Add liquids: Stir in the heavy cream, warm broth, fresh lemon juice, and paprika. Scrape the bottom of the pan to release browned bits. Simmer gently for 3 to 5 minutes until the sauce thickens slightly and coats the back of a spoon.
Combine and finish: Return the steak bites, shrimp, and scallops to the skillet. Toss gently to coat everything in the sauce and cook 1 to 2 more minutes just to heat through and meld flavors.
Garnish and serve: Sprinkle with chopped fresh parsley and an extra squeeze of lemon if desired. Serve immediately over rice, pasta, or with crusty bread.

Surf and Turf with Creamy Garlic Butter Sauce

What to Serve With:

Garlic mashed potatoes or buttery herb rice to soak up the sauce.
Creamy lemon pasta for a rich, comforting base.
A crisp green salad with vinaigrette to cut through the richness.
Roasted asparagus or green beans for a bright, crunchy side.
Wine pairing: a medium-bodied Chardonnay or a light Pinot Noir balances the dish nicely.
For non-alcoholic options, sparkling water with lemon or iced tea complements the creamy garlic flavors.

Top Tips for Perfecting:

Pat proteins dry: Moisture prevents proper searing, so dry steak, shrimp, and scallops before cooking.
Don’t overcrowd the pan: Cook in batches to maintain high heat and develop good browning.
Watch the seafood: Shrimp and scallops cook fast — remove them as soon as they turn opaque to avoid rubbery texture.
Use warm broth: Adding warm broth to the cream prevents it from cooling the pan and helps the sauce thicken smoothly.
Adjust richness: For a lighter sauce, substitute half-and-half for heavy cream, but expect a thinner consistency.
Add heat: For a kick, stir in a pinch of red pepper flakes when sautéing the garlic.
Finish with acid: A final squeeze of lemon brightens the sauce and balances the butter.

Storing and Reheating Tips:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. Seafood textures change, so eat within this window.
Freezing: Not recommended for best texture; cream separates when frozen and reheated. If necessary, freeze only the steak (without sauce) for up to 2 months.
Reheating: Gently reheat portions in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. Microwave on low power in short bursts if needed, stirring between intervals.
Note: Reheated shrimp and scallops can become firm; reheat just until warmed through.

FAQs

Can I use different cuts of steak?
Yes. Sirloin and filet mignon are great choices. Ribeye or strip steak also work; cut them into uniform bite-sized pieces so they cook evenly.

Can I make this dairy-free?
You can substitute coconut cream or a dairy-free cream alternative and use dairy-free butter, though the flavor will change. Use seafood broth for richness.

How do I prevent the sauce from splitting?
Avoid boiling the cream and add warm broth rather than cold. Keep the sauce at a gentle simmer and stir often.

Can I cook everything ahead of time?
You can sear proteins ahead, but keep them separate and reheat gently in the sauce before serving to maintain texture.

What can I substitute for scallops?
Extra shrimp, lobster tails, or chunks of firm white fish (like cod) can replace scallops if you prefer.

Is this recipe freezer-friendly?
The full dish with sauce is not ideal for freezing because the cream may separate. Freeze plain steak or seafood separately if needed.

Conclusion

This Surf and Turf with Creamy Garlic Butter Sauce gives you restaurant-worthy flavor with home-cook simplicity — tender steak bites and sweet shellfish in a velvety garlic cream sauce that’s perfect for date nights or family dinners. It’s quick to prepare, easy to customize, and costs a fraction of ordering out. For more inspiration and similar flavors, check out this classic take on the dish at Surf and Turf with Garlic Cream Sauce – Ang Sarap and for creamy garlic seafood ideas, see Creamy Garlic Prawns (Shrimp) – RecipeTin Eats. Try it tonight, share it with someone you love, and enjoy the delicious rewards of cooking from scratch.