New York Strip with Seared Scallops, Loaded Baked Potato, and Roasted Asparagus
Introduction:
This meal is a classic steakhouse combination, perfect for a special dinner or when you’re craving something indulgent at home. The New York strip steak is rich and flavorful, paired with perfectly seared scallops, a creamy and savory loaded baked potato, and fresh roasted asparagus for balance. Each component complements the other, creating a satisfying, restaurant-quality meal right in your own kitchen.
Ingredients:
For the New York Strip Steak:
- New York strip steak: 2 (12-14 oz each)
- Salt: 1½ tsp
- Black pepper: 1 tsp
- Olive oil: 2 tbsp
- Garlic: 2 cloves, smashed
- Fresh thyme or rosemary: 3 sprigs
- Butter: 2 tbsp
For the Seared Scallops:
- Large sea scallops: 8 (about ½ lb)
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Olive oil: 2 tbsp
- Butter: 1 tbsp
- Garlic: 1 clove, minced
- Lemon juice: 1 tbsp
- Fresh parsley: 1 tbsp, chopped (for garnish)
For the Loaded Baked Potato:
- Russet potatoes: 2 large
- Olive oil: 1 tbsp (for baking)
- Cheddar cheese: 1 cup, shredded
- Bacon: 4 strips, cooked and crumbled
- Sour cream: ½ cup
- Butter: 2 tbsp
- Green onions: 2 tbsp, chopped
- Salt and pepper to taste
For the Roasted Asparagus:
- Asparagus: 1 lb (trimmed)
- Olive oil: 1 tbsp
- Salt: ½ tsp
- Black pepper: ¼ tsp
- Parmesan cheese: 2 tbsp (optional)
Instructions:
1. Prepare the Baked Potato:
- Preheat oven to 400°F (200°C).
- Scrub the potatoes clean and pierce them a few times with a fork.
- Rub them with olive oil and sprinkle with salt.
- Bake for 45-60 minutes, until tender when pierced with a fork.
- Once baked, cut the potatoes open and fluff the inside with a fork. Top with butter, shredded cheddar cheese, bacon, sour cream, and green onions. Keep warm.
2. Cook the New York Strip Steak:
- Season both sides of the steaks generously with salt and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat until smoking hot.
- Add the steaks to the skillet and sear for 3-4 minutes on each side for medium-rare (adjust cooking time for desired doneness).
- Add butter, garlic, and thyme/rosemary to the pan. Baste the steaks with the melted butter using a spoon.
- Remove the steaks from the pan and let them rest for 5-7 minutes.
3. Seared Scallops:
- Pat the scallops dry with paper towels (this ensures a good sear) and season with salt and pepper.
- Heat olive oil in a clean skillet over high heat.
- Add the scallops to the hot pan and sear for 1½-2 minutes on each side, until a golden crust forms.
- Lower the heat and add butter, garlic, and a splash of lemon juice. Baste the scallops with the butter for 30 seconds.
- Remove from heat and garnish with fresh parsley.
4. Roasted Asparagus:
- Preheat the oven to 425°F (220°C).
- Toss the asparagus with olive oil, salt, and pepper, and spread it on a baking sheet.
- Roast for 10-12 minutes, until tender but still crisp.
- For extra flavor, sprinkle with Parmesan cheese before serving.
Tips for Success:
- Rest the steak: Letting the steak rest after cooking allows the juices to redistribute for a more flavorful bite.
- Pat the scallops dry: Moisture on the scallops will prevent them from searing properly, so ensure they’re dry before cooking.
- Crispy bacon for the potato adds texture—be sure not to overcook it so it remains crunchy.
- Avoid overcooking the asparagus by checking for tenderness with a fork after about 10 minutes of roasting.
Recommendations:
- Pair this meal with a bold red wine such as Cabernet Sauvignon or Merlot to complement the rich flavors of the steak and scallops.
- For a lighter meal, consider reducing the butter or substituting with olive oil.
Nutrition (per serving):
- Calories: 900-1,000
- Protein: 60g
- Carbohydrates: 35g
- Fat: 60g
- Fiber: 7g
- Sodium: 1,200mg
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