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Sliced steak nestled into mashed cauliflower and seared scallops drizzled with lime-dill hollandaise on a white plate
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5 from 2 votes

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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: steak, scallops, surf, turf, butter, sauce, sirloin, strip, new, york, recipe
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
  • 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.

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