I cooked: Surf 'N' Turf (Steak & Scallops)

Surf and Turf (or surf 'n' turf) is a term used to describe a main course in American cuisine which combines seafood and meat. I had my first surf 'n' turf in Hard Rock Cafe, London - the dish was a combination of steak and grilled prawns and it left a lasting impression.

We were craving for a good steak, so for date night, I decided to cook Hubby a surf 'n' turf dinner. Steak (his fav) and scallops (my fav), we get the best of both worlds. We managed to get our hands on a lovely Australian Black Angus tenderloin plus some huge Hokkaido scallops.

There are quite many components in this dish and the sequence in which you should prepare this dish is to start with boiling the potatoes, followed by cooking the steak and resting it, then the mushrooms, asparagus, scallops and finally the jus.  For the steak, I adapted Heston Blumenthal's perfect steak recipe which calls for flipping the meat every 15-20 seconds to develop a crisp flavorsome exterior without overcooking the centre  - I say adapt, cos I flipped it every 1 minute. It is important to rest your steak for at least 10 minutes after cooking and your steak will be juicier and tastier.

Not only was it a very balanced meal, it was very delicious as well. The steak was tender and flavorful, and the scallops were plump and juicy. I certainly know how to keep my man happy! :D

Hubby called this "surfing pigs" ;P

Pan seared scallops with crispy bacon on a bed of sauteed oyster mushroom

Tenderloin steak (medium rare) served on a bed of creamy truffle mash potatoes and topped with asparagus and crispy garlic bits and a natural jus

Surf 'n' turf (steak & scallops)
Recipe by Baby Sumo
Preparation time: 15 - 20 minutes
Cooking time: 20 minutes
Serves 2

Ingredients
2 x 200-250g steaks, 1" thick (I used tenderloin this time)
1 tbsp extra virgin olive oil

2-3 Russet potatoes, peeled and cubed
A large knob of butter
1 tsp milk
1 tbsp truffle oil

8 stalks Thai asparagus
2 cloves garlic, minced
1 tbsp extra virgin olive oil

80g grey oyster mushrooms, sliced
2 cloves garlic, minced
A handful parsley, finely chopped
1 tbsp extra virgin olive oil

8 large Hokkaido scallops
1 streaky bacon, sliced thinly and fried

200ml beef stock
1/2 tsp cornstarch, diluted with 1 tsp of water
Salt and pepper, to taste

For the mash potatoes:
1. Bring a pot of salted water to the boil, then add the potatoes and cook for 12-15 minutes until soft. Mash with a potato press into a large bowl. Add butter while hot, and mix well. Season with salt and pepper. Drizzle with truffle oil.

For the tenderloin steak:
1. Remove steaks from fridge at least 1 hour before cooking to allow them to get to room temperature.

2. Clean the steaks under running water and pat dry with kitchen towel. Rub the steaks with olive oil and season both sides with pepper. I avoid seasoning them with salt at this point as salt encourages the juices to come out (and we want to keep the juices in, well, to keep the steaks tender and juicy!)

3. Heat 1 tbsp of oil in a deep frying pan, and wait til the oil/pan is smoking hot. Place the steaks in the pan (leave some space between both). After every 1 minute, flip the steak. Cook to desired doneness - 2 minutes each side for medium rare, 3 minutes each side for medium and 4 minutes each side for well done.

4. Remove from pan and allow to rest for at least 10 minutes. Remember to season the steaks with salt before serving.

5. To make the sauce, add the beef stock to the same pan used to pan fry the steaks. Add any other juices you get from resting the steaks. Add cornstarch to thicken, then season with salt and pepper.

For the mushrooms:
1. Heat 1 tbsp of oil in a frying pan over medium high heat. Add the garlic and fry for 1 minute. Then, add the mushrooms and saute for 2-3 minutes. Season with salt and pepper. Add the parsley and give it a quick stir, then remove from heat.

For the asparagus:
1. Heat 1 tbsp of oil in a frying pan over medium high heat. Add the garlic and fry until golden brown, around 2 minutes. Then, add the asparagus and cook for 1-2 minute (cooking time depends on how thick/fine your asparagus is). Remove from heat.

For the scallops:
1. Clean the scallops and pat dry with kitchen towel. Season both sides of the scallops with salt.

2. Heat 1 tbsp of oil in a frying pan over high heat and wait until it is smoking hot. Place the scallops in pan in clockwise direction (this is purely for reference, so you can remember which ones you put in first when flipping to cook the other side) and sear for 40 seconds on one side before flipping over. Cook for another 40 seconds, then remove from pan. It is better to undercook scallops than to overcook them. Usually they take about 1-2 minutes to cook.

To assemble:
1. Using a 9cm round mould, place mash potatoes on the plate. Top it with the steak, followed by the asparagus. Use a small spoon to drizzle some sauce over the steak.

2. On the other side of the plate, place the sauteed mushrooms followed by the scallops and bacon bits. Serve immediately.

*This recipe was featured on Asian Food Channel's Facebook page on 28 August 2012.  This was also featured on DailyBuzzMoms "All About Asparagus" on 3 April 2013.

Full set of photos can be viewed on my Facebook page here.