"When my fiancé and I are choosing a place to eat for special occasions, we almost always settle on a restaurant that can offer us both really excellent steaks and perfectly seared, flaky fish. Neither of us is a picky eater, but we almost never agree on our choice of entree, often craving the opposite of whatever the other is having."
"Surf and turf is even better when you're preparing it at home. Instead of buying one ribeye and one filet of sea bass, cooking them in separate pans and with different cook times, sauces, and sides, you can cook one meal that works well for both people. The only challenge is making it all work together, combining the delicate flavors of the fish with the rich and meaty steak."
Surf and turf pairs steak and seafood to satisfy opposite entree cravings and offers a best-of-both-worlds meal that can be shared. Preparing surf and turf at home simplifies cooking by combining steak and seafood into a single, cohesive plate. The recommended pairing is seared filet mignon with tender, buttery scallops, finished with a lemon and crème fraîche sauce and an optional caviar topping for added luxury. For ingredients, choose filet mignons about 3 to 4 inches wide and 2 to 3 inches thick (about 6 ounces each) and ask for six large scallops. Trim the scallop’s detached muscle by pulling it away or cutting with scissors.
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