Steak, Seared Scallops, Loaded Baked Potato, and Roasted Asparagus.

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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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