It was an exciting weekend in my hometown of Easton, PA. Our public market finally opened! The Easton Public Market has a collection of vendors providing the community with the freshest meats, seafood, cheese, farm stand produce, etc. The best part is there are vendors providing delicious already made food, so I can eat while I shop. It is basically our very own indoor farmers market.
So of course I took this opportunity to buy the freshest ingredients to make a fantastic dinner! (If you are reading this and you are not from the Lehigh Valley, PA area you can easily find these ingredients from your local market/grocery store.) My first stop was 3rd & Ferry's Fish Market where I picked up some beautiful looking scallops. Next I headed over to Dundore & Heister to pick up some steaks because I was craving some surf and turf. I chose a skirt steak and I could not wait to put it all together! When I was there I also grabbed a sour dough baguette from Scratch and some fresh greens and herbs from the farmstand.
I put my steak and scallops over mixed greens, but if you are looking for a side there are so many different options that you can make from scratch or buy already made.
(Amount is depending on how many you are serving. I had about 1.5 lbs of skirt steak and 1 lb of scallops feeding about 5-6 people.)
So the first thing you want to do is take out you meat and let it sit for about a half hour to get it to room temperature.
While you are waiting for your meat to become room temperature chop up your garlic and slice your lemon.
Once meat had been brought to room temperature, cut it to desired pieces to fit pan. Then season both sides with salt and pepper.
With a cast iron skillet, heat about 1-2 Tbsp of Olive oil. Heat the oil until you see it looking like its swirling.
Once pan is nice and hot, add your steak. Be careful it should start sizzling right away and oil can splat up. Let the steak cook for about 3 minutes before flipping.
After 3 minutes, flip your steak and add about 2 Tbsp of butter, a sprig of thyme, and about a clove of chopped garlic.
Lean the pan and create a pool of butter and with a spoon carefully spoon the garlic butter on to the steak for another 3-5 minutes (medium-rare to medium) or cook longer depending on how well you like your steak cooked. Check with a meat thermometer or simply slice into the steak to check its doneness.
Once done, remove from skillet.
*Note: You can under cook the way you like your steak by a minute or so and leave it in the cast iron and remove from heat. The pan will still be hot and keep cooking your steak while you make your scallops.
The next step is to cook our scallops and we are using the same technique as the steak. So first season your scallops with salt and pepper as well as heat skillet and oil until its hot and oil looks like its swirling. We want it nice and hot so when the scallops touch the pan it starts to sizzle right away.
Once the pan is hot go ahead and add your scallops, once again being careful not to splat up the hot oil. I used tongs to place scallops in pan to be safe. Sear your scallops for 3 minutes. Flip your scallops with tongs and do the same thing as you did with the steak. Add butter and thyme (I did not add garlic). Make a butter pool and spoon butter onto scallops for another 3 minutes.
Plate with steak and serve immediately with a lemon wedge. For extra butter save your brown butter sauce from pan.
I really enjoyed this meal (and so did everyone else I served it to!) I loved how fresh and high quality my ingredients were, I can't wait to go back so I can create another fantastic meal!