- Here's what we're going to accomplish today
in the Test Kitchen.
It's my personal favorite using a strip steak and scallops.
Now, let's see if we can up it even more.
Certified Angus Beef Brand, prime strip steaks.
Take a look at that marbling.
This would be my steak of choice for a surf 'n' turf.
We're gonna sear scallops.
We're gonna create a bacon leek cream sauce.
So, a little salt and pepper,
(pepper shaker grinding pepper)
you notice how tiny these are.
They're strip filets.
So we just took a New York strip steak
and cut it essentially in half
to get these cute little filet shapes.
(pepper shaker grinding pepper)
We'll get a little oil,
make sure we're hot.
Seasoning down.
(steak searing on a pan)
Got a medium high heat on the pan
so we get a good sear on each side
that's super important.
I'm not gonna cook these the full time in the pan,
I'm gonna get a good crust on both sides,
pull 'em out and finish 'em
in an oven that's about 225 degrees.
Oh, that's what we're looking for.
Good sear on each side.
A grill does a really good job of getting those grill marks,
but there's something about that crust
all over that surface.
I'm gonna see if I can get the edge
a little crispy while I'm at it.
So I'm gonna pull it off,
and get these in the oven.
Everything's been ready.
My scallops ready to go in the pan right after the steak.
The steaks are in the oven at about 225 degrees,
so I can baby 'em on the way
to the finish spot of medium rare,
about 120 internal degrees.
I might put a little more oil
to make sure this doesn't stick.
Scallops have a lot of water in 'em.
Little oil coming off the heat just so
it doesn't scorch.
Perfect. Okay.
We'll put these scallops in the same hot pan.
What we're doing is building flavor in this pan,
that steak left it's little nubbins.
Scallop will leave its flavor.
(scallops frying in pan)
Scallops are so good when they're cooked perfectly.
Just like steak, you really wanna get a crust on each side
and don't overcook 'em.
When you start to see all of
that moisture weep out in a milky color,
you've overcooked 'em.
Get a good crispiness on each side,
in fact the French serve them almost cold in the center.
Gonna season the other side before I flip 'em.
(pepper shaker grinding pepper)
Oh. Perfect.
That's what you want.
Good crust on each side.
Now come off with the scallops,
and then we'll quickly build our sauce.
Scallops are ready,
steaks are still cooking don't worry about them.
And we'll get our bacon,
bacon just goes really well with scallops
and it doesn't hurt to have that nice smoky flavor
to go with the steak also.
Let that move around a little bit.
Render some of that fat,
and also start cleaning up the bottom of that pan.
And to really make sure we clean up the bottom,
we're gonna add some white wine here
after the leeks go in.
The leeks are a nice subtle onion flavor,
and we cut them in a really thin Julienne.
Leeks because they're grown in a really sandy soil,
you wanna make sure you wash those.
It's super important to wash those leeks.
I'm gonna hit with a white wine.
Little bit of white wine.
And I'm just gonna cook that white wine off.
Oh, it's perfect.
Now,
cream.
Just a little bit.
What is that, about a quarter cup?
Okay, maybe a half cup.
Now, we can let this reduce and thicken a little bit.
We'll check the doneness of our steaks
and we'll plate this up.
Oh, perfect.
Cream is thickening up just to the right consistency.
This is a sauce about building flavors.
It's about building from the steak at the beginning.
The scallop addition.
The bacon, the leek, the cream all comin' together.
To me, this is true surf 'n' turf.
Finish it up, we'll just put some spinach in.
Gives it great color,
and flavor.
We'll put the steaks on.
Strip steaks, scallops, serves four people.
(upbeat music)