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Steak and Scallops with Lime-Dill Hollandaise

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Steak and Scallops with Lime-Dill Hollandaise is an impressive meal that does not require a culinary degree to prepare!! The steps, though there are many, are relatively simple to execute making this the perfect date night meal. Surf and Turf for Two is my favorite combination and I am always looking for new ways to change things up…..

Sliced steak nestled into mashed cauliflower and seared scallops drizzled with lime-dill hollandaise on a white plate

While I was perusing an online menu for a restaurant in Hawaii, I came across two selections that I knew needed to be recreated! The first was Macadamia Nut Crusted Mahi-Mahi with Sweet Chili Butter Sauce, and Steak and Scallops with Lime-Dill Hollandaise was the second. Both are amazing, and both should become part of your life….like pronto!!

Sliced steak, mashed cauliflower, seared scallops and a piece of scallop on a fork hovering over the white plate

How to make Steak and Scallops with Lime-Dill Hollandaise:

Easy Blender Lime-Dill Hollandaise:

Place the egg yolks, mustard, cayenne, dill, lime juice and salt in a measuring cup, wide-mouth mason jar or blender canister and blend to combine.

All of the ingredients for lime-dill hollandaise in a wide-mouth glass jar sitting on a blue, white and gray dish towel

With the blender still running, slowly pour the HOT melted butter into the egg mixture.

Keep the sauce warm until ready to serve.

To Prepare the Steak:

Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.

Pat steaks dry with paper towels and sprinkle with garlic pepper, or sea salt and black pepper.

Two steaks seasoned with garlic pepper on a paper towel lined plate

Preheat oven to 375 degrees.

Heat a large cast-iron skillet over medium-high heat. Add one Tablespoon of unsalted butter to the skillet, once melted add the steaks and sear to form a golden brown crust.

Two seared steaks in a butter and oil coated cast iron skillet

Flip the steaks over and sear the other side, about 2 minutes per side. Flip the steaks over and place in the oven for 5 to 6 minutes* for medium-rare (125 degrees).

Remove from oven, place steaks on a plate, tent with foil, and set aside to rest.

To Prepare the Scallops:

Rinse the scallops with cold water and thoroughly pat to dry with paper towels.

Scallops seasoned with garlic pepper on a paper towel lined plate

Sprinkle with garlic pepper {or sea salt and black pepper}.

Heat butter and oil in a large non-stick skillet over high heat. When hot, carefully add the scallops.

Sear the scallops for 1 1/2 minutes on each side. The scallops should have a nice golden crust that is about 1/4-inch on each side while still being translucent in the center.

To Assemble:

Place one steak and three scallops on a dinner plate. Drizzle with the hollandaise sauce and serve.

steak, scallops and mashed cauliflower on a white plate drizzled with hollandaise sauce

I served my meal with Simple Cauliflower Mash and sprinkled chopped dill and green onions over the top. Delicious!!

Notes:

  • My steaks were under an inch thick, and I ended up over cooking them a bit. I was aiming for Medium Rare, but Medium is acceptable.
  • It is a good idea to pull your steaks when they are 10 degrees UNDER your desired doneness, they continue to cook as they rest.
  • The cooking times listed are GUIDELINES, but should be a good starting point.
  • Error on the side of under cooked!
  • The thickness of the steaks determines the cooking time, not the weight. Feel free to use smaller steaks (less ounces) if desired.

More delicious steak recipes:

This meal is Keto compliant and easily adapted to be Whole30 & Paleo as well. 🙂

Enjoy!!

Sliced steak nestled into mashed cauliflower and seared scallops drizzled with lime-dill hollandaise on a white plate

Steak and Scallops with Lime-Dill Hollandaise

Steak and Scallops with Lime-Dill Hollandaise is guaranteed to impress, and it doesn't require a culinary degree to prepare!
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Course: Main Course
Cuisine: American
Keyword: steak, scallops, surf, turf, butter, sauce, sirloin, strip, new, york, recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 Servings
Calories: 958kcal
Author: Lisa Johnson

Ingredients

Lime-Dill Hollandaise

  • 3 large egg yolks at room temperature
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon Dijon mustard whole30/Paleo/Keto compliant
  • teaspoon cayenne pepper
  • pinch sea salt
  • ½ teaspoon chopped, fresh dill
  • ½ cup ghee or unsalted butter, melted

Scallops

  • ½ pound fresh scallops 6 scallops - defrosted if frozen
  • garlic pepper or sea salt and black pepper
  • 2 teaspoons ghee or unsalted butter
  • 2 teaspoons olive oil

Steak

  • 10 ounces sirloin steak substitute NY Strip or Filet Mignon if prefered
  • garlic pepper or sea salt and black pepper
  • 1 Tablespoon ghee or unsalted butter
  • 1 Tablespoon olive oil

Instructions

Lime-Dill Hollandaise

  • Place the egg yolks, mustard, cayenne, dill, lime juice and salt in a measuring cup, wide-mouth mason jar or blender canister and blend to combine.
  • With the blender still running, slowly pour the HOT melted butter into the egg mixture.
  • Keep the sauce warm until ready to serve.

Steak

  • Pull your steaks out of the refrigerator and set them on the counter for 30 minutes to bring them up to room temperature.
  • Pat steaks dry with paper towels and sprinkle with garlic pepper, or sea salt and black pepper.
  • Preheat oven to 375 degrees.
  • Heat a large cast-iron skillet over medium-high heat. Add one Tablespoon of unsalted butter to the skillet, once melted add the steaks and sear to form a golden brown crust.
  • Flip the steaks over and sear the other side, about 2 minutes per side. Flip the steaks over and place in the oven for 5 to 6 minutes* for medium-rare (125 degrees).
  • Remove from oven, place steaks on a plate, tent with foil, and set aside to rest.

Scallops

  • Rinse the scallops with cold water and thoroughly pat to dry with paper towels.
  • Sprinkle with garlic pepper {or sea salt and black pepper}.
  • Heat butter and oil in a large non-stick skillet over high heat. When hot, carefully add the scallops.
  • Sear the scallops for 1 1/2 minutes on each side. The scallops should have a nice golden crust that is about 1/4-inch on each side while still being translucent in the center.

To Assemble

  • Place one steak and three scallops on a dinner plate. Drizzle with the hollandaise sauce and serve.

Notes

  • My steaks were under an inch thick, and I ended up over cooking them a bit. I was aiming for Medium Rare, but Medium is acceptable.
  • It is a good idea to pull your steaks when they are 10 degrees UNDER your desired doneness, they continue to cook as they rest.
  • The cooking times listed are GUIDELINES, but should be a good starting point.
  • Error on the side of under cooked!
  • The thickness of the steaks determines the cooking time, not the weight. Feel free to use smaller steaks (less ounces) if desired.

Nutrition

Calories: 958kcal | Carbohydrates: 5g | Protein: 49g | Fat: 82g | Saturated Fat: 42g | Cholesterol: 537mg | Sodium: 567mg | Potassium: 745mg | Vitamin A: 420IU | Vitamin C: 4.5mg | Calcium: 79mg | Iron: 3.4mg

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