Description
A luxurious dish featuring juicy ribeye steak, sweet scallops, and succulent shrimp, balanced with vibrant asparagus for a meal that’s perfect for any occasion.
Ingredients
Scale
- 1 Ribeye Steak
- 8–10 Scallops
- 8–10 Shrimp, peeled and deveined
- 1 Bunch Asparagus, trimmed
- 4 Slices Bacon
- 4 Medium-sized Potatoes (for Hassleback potatoes)
- 1/2 Cup Sour Cream
- 2 Tablespoons Honey
- Croissants
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully cut thin slits in each potato without cutting all the way through. Drizzle with olive oil, and season generously with salt and pepper. Bake for about 45 minutes until crispy on the outside and tender on the inside.
- Cook the bacon in a skillet over medium heat until crispy. Remove bacon and crumble it, leaving drippings in the skillet.
- Add asparagus to the skillet and sauté for approximately 5-7 minutes until softened.
- Season the ribeye steak with salt and pepper, and sear in the hot skillet for 4-5 minutes on each side for medium-rare.
- Sear scallops for about 2-3 minutes per side until golden brown, then add shrimp and cook until pink and opaque.
- Brush melted butter mixed with honey over the croissants and warm them in the oven for about 5-7 minutes.
- Serve by arranging ribeye, scallops, shrimp, and sautéed asparagus on a plate with Hassleback potatoes topped with sour cream and crumbled bacon.
Notes
For a lighter take, replace bacon with pancetta or omit it entirely. Allow ribeye to come to room temperature before cooking for even doneness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 6g
- Sodium: 700mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 55g
- Cholesterol: 100mg
Keywords: ribeye, scallops, shrimp, asparagus, steak, seafood, gourmet dinner