This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
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.....
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!!
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.
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.
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.
To Prepare the 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.
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:
- Shrimp Scampi topped Filet Mignon
- Beef Tenderloin with Tomato Butter Shrimp
- Steak Oscar
- Pub-Style Steak
- Japanese Hibachi Steak and Salmon
- Steak au Poivre
This meal is Keto compliant and easily adapted to be Whole30 & Paleo as well. 🙂
Enjoy!!
Steak and Scallops with Lime-Dill Hollandaise
Ingredients
Lime-Dill Hollandaise
- 3 large egg yolks at room temperature
- 2 Tablespoons fresh lime juice
- 1 teaspoon Dijon mustard whole30/Paleo/Keto compliant
- ⅛ 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.
Leave a Reply