The ultimate surf and turf (steak and scallops topped with potted shrimp and served with fondant potatoes)
This recipe is one of pure decadence, and combines the finest ingredients with the finest cooking techniques to make a dish packed with fantastic flavours. Despite being a restaurant quality dish, this could be made by any amateur home chef, and is perfect to impress friends at your next dinner party. All the elements of this dish work together perfectly, and what you end up with is a dish that is perfectly balanced and utterly delicious.
To serve more simply adjust the ingredients to accommodate, and don’t forget we have larger 200g tubs of our famous potted shrimps available!
- 2x steaks (sirloin or fillet is ideal, but rump works well too).
- 6x scallops (remove or retain the roe to your own preference).
- 2x large waxy potatoes cut into a barrel shape with a pastry cutter with flat top and bottoms; each should yield 2 fondant potatoes (Desiree are great and easy to find).
- 1x100g pot Baxters potted shrimps
- Beef stock (around a pint should be plenty).
- Butter (around 150g for the potatoes and about 25g extra for the steak).
- Salt and pepper to taste.
Start with the fondant potatoes
- Heat the butter over a medium heat in a saucepan. When the butter is foaming, add the potatoes and fry until deep golden-brown on one side; usually for about 5-6 minutes (Do not move the potatoes as they cook).
- Turn over the potatoes and cook for a further 5-6 minutes, or until golden-brown on both sides.
- Carefully pour in the stock, (CAUTION: the hot fat will splutter when it comes into contact with the stock) Season, to taste, with salt and freshly ground black pepper.
- Cover the pan with a lid and reduce the heat until the stock is simmering. Simmer the potatoes until tender, then remove the potatoes from the pan using a slotted spoon and keep warm.
- Firstly, heat your pan until it is extremely hot and add a little oil.
- Place the steaks into the pan and leave for 2 minutes each side; this will give you a perfect medium, then take away or add around 15 seconds for each stage rarer or more cooked. Only turn the steak once and do not be tempted to move it around the pan.
- With around thirty seconds to go, add a little butter to the pan and spoon it over the steak; this will add colour and flavour to your steak.
- Remove the steak and place it on a wooden chopping board or a warmed plate to rest (this is a vital step that allows the meat to relax).
- Add the last of the butter and a dash of olive oil to the steak pan and add the scallops when it is searingly hot.
- Around 3 minutes in, each side should be a perfect medium rare.
- Warm the shrimps in the microwave for around a minute until they are hot.
Place the steak on the plate first, followed by the scallops, then spoon over a little of the butter from the pan. Place the potatoes onto the plate. Spoon the shrimps and the spiced butter in the container over the steak and the scallops, and they are then ready to serve. The butter from the shrimps and the steak provides a great sauce, but a traditional pepper sauce also goes great.
Once it is served your guests or family are sure to be impressed more and more with every bite, as the delicate seafood flavours, gentle spice and meatiness of the steak will satisfy even the most demanding palate. If you are looking for the perfect wine to serve with this dish then look no further than a deep red, such as a Shiraz or a Malbec, and your meal will be complete.