Hello? There’s butter, garlic, steaks, and scallops! Some things are better than chocolate, flowers, and jewelry.

Flowers, chocolate, and jewelry won’t harm you, but they will make your loved ones feel special.

This surf and turf dinner will be the highlight of your evening. You may even get a marriage proposal from this.

Just saying. This garlic butter sauce is a real treat.


  • Two beef tenderloins, each about 6-8 ounces in weight.
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • Divide three tablespoons of unsalted butter
  • Scallops, 8-10 lbs.


  • Three cloves garlic, minced
  • Cubed butter six tablespoons, unsalted
  • Fresh parsley leaves, two tablespoons
  • Chop 2 tablespoons of fresh chives
  • Freshly squeezed Lemon Juice 1 Tablespoon
  • Lemon zest two teaspoons
  • To taste, add Kosher Salt and freshly ground Black Pepper


  • Heat a 12-inch skillet made of cast iron over medium-high heat for 8-10 minutes.
  • Use paper towels to dry both sides of the beef steak. Season with salt and black pepper according to your taste.
  • Melt two tablespoons of butter. Place the steaks on the skillet in the center and cook for 4-6 minutes until a crust forms. Flip the steaks using tongs and cook an additional 3-4 mins or until desired doneness. Set aside, loosely wrapped.
  • While the steak is resting, wipe clean the skillet and melt the remaining one tablespoon of butter.
  • The scallops can be cleaned by removing the side muscles, rinsing them in cold water, and allowing them to dry.
  • Season scallops to your taste with salt and black pepper. Add scallops in batches to the pan in one layer. Cook, flipping the scallops once, for about 2 minutes on each side. Keep warm and set aside.
  • Reduce heat to low and add the garlic, stirring constantly, for about a minute. Stir in the butter, parsley chi,ves, lemon juice, and zest, and season to taste with salt and pepper.
  • Serve steak and scallops with garlic butter sauce immediately.

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