Surf and Turf Garlic Sauce: The Ultimate Recipe Guide

Surf and turf garlic sauce: the very words conjure images of perfectly seared steak and succulent seafood, all bathed in a rich, flavorful elixir. Have you ever dreamed of creating that restaurant-quality surf and turf experience right in your own kitchen? Well, dream no more! This recipe unlocks the secret to a truly unforgettable meal.

While the exact origins of surf and turf are debated, its popularity exploded in the mid-20th century, becoming a symbol of luxury and indulgence. The combination of land and sea, traditionally lobster and steak, offered a decadent experience that captivated diners. But what truly elevates this dish from special to spectacular is the sauce. And that’s where our surf and turf garlic sauce comes in.

What makes this sauce so irresistible? It’s the symphony of flavors! The robust garlic, balanced with the richness of butter and the subtle tang of lemon, creates a harmonious blend that complements both the steak and seafood beautifully. It’s incredibly versatile, easy to prepare, and adds a touch of elegance to any surf and turf creation. Whether you’re a seasoned chef or a kitchen novice, this recipe will empower you to create a culinary masterpiece that will impress your family and friends. Get ready to experience the magic!

this Recipe

Ingredients:

• For the Surf:
• 1.5 lbs Large Shrimp (16/20 count), peeled and deveined
• 1 lb Sea Scallops, patted dry
• 2 tbsp Olive Oil
• 1 tbsp Butter
• Salt and freshly ground Black Pepper, to taste
• For the Turf:
• 2 (8-10 oz) Filet Mignon Steaks, about 1.5 inches thick
• 2 tbsp Olive Oil
• 1 tbsp Butter
• Salt and freshly ground Black Pepper, to taste
• For the Garlic Butter Sauce:
• 1/2 cup (1 stick) Unsalted Butter
• 6 cloves Garlic, minced
• 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
• 1/4 cup Chicken Broth
• 2 tbsp Lemon Juice, freshly squeezed
• 1 tbsp Worcestershire Sauce
• 1 tbsp Fresh Parsley, chopped
• 1 tsp Dried Thyme
• 1/2 tsp Red Pepper Flakes (optional, for a little heat)
• Salt and freshly ground Black Pepper, to taste

Preparing the Surf (Shrimp and Scallops):

1. Prepare the Shrimp: Make sure your shrimp are peeled and deveined. Pat them dry with paper towels. This is crucial for getting a good sear. Excess moisture will steam the shrimp instead of searing them.
2. Prepare the Scallops: Similarly, pat your scallops completely dry with paper towels. This is even more important for scallops than shrimp. Dry scallops will develop a beautiful golden-brown crust.
3. Season the Seafood: In a bowl, toss the shrimp and scallops with 1 tablespoon of olive oil, salt, and pepper. Make sure they are evenly coated. Don’t overcrowd the bowl; you might need to do this in batches.

Preparing the Turf (Filet Mignon):

1. Bring Steaks to Room Temperature: Take your filet mignon steaks out of the refrigerator about 30-40 minutes before cooking. This allows them to cook more evenly.
2. Pat Steaks Dry: Just like with the seafood, pat the steaks dry with paper towels. This helps create a beautiful sear.
3. Season the Steaks: Generously season both sides of the steaks with salt and freshly ground black pepper. Don’t be shy with the seasoning!

Making the Garlic Butter Sauce:

1. Melt the Butter: In a medium saucepan over medium heat, melt the butter. Be careful not to burn it.
2. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Watch it closely, as garlic burns easily.
3. Deglaze with White Wine: Pour in the dry white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate. This step adds a wonderful depth of flavor to the sauce.
4. Add Broth and Worcestershire Sauce: Stir in the chicken broth and Worcestershire sauce. Bring the mixture to a simmer.
5. Reduce the Sauce: Let the sauce simmer for about 5-7 minutes, or until it has slightly thickened. You want it to be able to coat the back of a spoon.
6. Finish with Lemon Juice and Herbs: Remove the saucepan from the heat and stir in the lemon juice, chopped parsley, dried thyme, and red pepper flakes (if using).
7. Season to Taste: Taste the sauce and adjust the seasoning with salt and pepper as needed.

Cooking the Turf (Filet Mignon):

1. Heat the Pan: Heat 1 tablespoon of olive oil in a heavy-bottomed skillet (cast iron is ideal) over high heat until it’s smoking hot.
2. Sear the Steaks: Carefully place the steaks in the hot skillet, making sure not to overcrowd the pan. Sear for 3-4 minutes per side for medium-rare, or longer for your desired level of doneness. Use a meat thermometer to check the internal temperature.
   • Rare: 125-130°F
   • Medium-Rare: 130-135°F
   • Medium: 135-145°F
   • Medium-Well: 145-155°F
   • Well-Done: 155°F+
3. Add Butter and Baste: In the last minute of cooking, add 1 tablespoon of butter to the skillet. Tilt the pan and use a spoon to baste the steaks with the melted butter. This adds richness and flavor.
4. Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and let them rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Cooking the Surf (Shrimp and Scallops):

1. Heat the Pan: In the same skillet (or a clean skillet), heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
2. Sear the Scallops: Add the scallops to the hot skillet, making sure not to overcrowd the pan. Sear for 2-3 minutes per side, or until they are golden brown and cooked through. They should be opaque and slightly firm to the touch.
3. Cook the Shrimp: Add the shrimp to the skillet and cook for 2-3 minutes per side, or until they are pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.

Assembling and Serving:

1. Slice the Steaks: Slice the rested filet mignon steaks against the grain into 1/4-inch thick slices.
2. Plate the Surf and Turf: Arrange the sliced steak, seared scallops, and shrimp on plates.
3. Drizzle with Garlic Butter Sauce: Generously drizzle the garlic butter sauce over the surf and turf.
4. Garnish (Optional): Garnish with extra chopped parsley or a lemon wedge.
5. Serve Immediately: Serve immediately and enjoy! This dish pairs well with roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

So, there you have it! This Surf and Turf Garlic Sauce is truly a game-changer, and I genuinely believe it’s a must-try for anyone who loves to elevate their meals. It’s the kind of sauce that transforms an ordinary weeknight dinner into something special, something memorable. The rich, buttery garlic flavor, perfectly balanced with the subtle sweetness and umami notes, creates an explosion of taste that will have you reaching for seconds (and maybe even thirds!).

But why is it a must-try? Well, beyond the incredible flavor profile, it’s incredibly versatile. Imagine drizzling it over perfectly grilled steak and succulent shrimp, the classic surf and turf combination. The sauce clings beautifully, enhancing the natural flavors of the meat and seafood without overpowering them. But don’t stop there! This sauce is also fantastic with grilled chicken, roasted vegetables, or even tossed with pasta for a quick and easy weeknight meal. Think about using it as a dipping sauce for crispy fried calamari or as a flavorful addition to your next seafood boil. The possibilities are truly endless!

Serving Suggestions and Variations:

For a truly decadent experience, serve the surf and turf garlic sauce with a side of creamy mashed potatoes or risotto. The sauce will soak into the potatoes or rice, creating a symphony of flavors that is simply divine. If you’re looking for a lighter option, try serving it with a fresh green salad or grilled asparagus. The bright, fresh flavors of the vegetables will complement the richness of the sauce perfectly.

And don’t be afraid to experiment with variations! If you like a little heat, add a pinch of red pepper flakes to the sauce. For a more herbaceous flavor, try adding some chopped fresh parsley or thyme. If you’re feeling adventurous, you could even add a splash of white wine or sherry to the sauce for an extra layer of complexity. I personally love adding a squeeze of lemon juice at the end to brighten up the flavors.

Ready to Dive In?

I’ve poured my heart and soul into perfecting this recipe, and I’m so excited for you to try it. I truly believe that this surf and turf garlic sauce will become a staple in your kitchen, a go-to sauce for all your favorite dishes. It’s easy to make, incredibly flavorful, and endlessly versatile. What more could you ask for?

So, go ahead, gather your ingredients, and get cooking! I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear about your experience. Did you make any variations? What did you serve it with? Share your photos and comments below! I can’t wait to see what culinary creations you come up with. Happy cooking!

I am confident that this sauce will become a family favorite. It’s the perfect way to add a touch of elegance and flavor to any meal. Don’t hesitate to try it out and let me know what you think. I’m always looking for ways to improve my recipes, and your feedback is invaluable.

Enjoy your culinary adventure, and remember, the best meals are those shared with loved ones. This surf and turf garlic sauce is the perfect way to bring everyone together around the table for a truly unforgettable dining experience.