Last Updated on February 3, 2025

Surf and Turf Tomahawk Steak & Scallops
This recipe is a showstopper for date nights, celebrations, or whenever you want to enjoy a high-end steakhouse experience at home! Perfect for impressing guests or indulging yourself.
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Servings: 3
Ingredients
- 3 lbs Tomahawk steak
- 6 dry dayboat scallops (frozen or fresh)
- Salt (for seasoning)
- 1 tbsp olive oil or butter
Instructions
Preparation
Prep the Scallops:
- Rinse the frozen scallops under cold water to remove any ice glaze.
- Pat them dry with paper towels, removing any muscle on the side.
- Set aside to bring to room temperature.
Prep the Steak:
- Season the Tomahawk steak generously with salt on both sides.
- Insert the probe thermometer into the thickest part of the steak for accurate temperature monitoring.
How to Cook
Reverse Sear the Steak:
- Preheat your oven to 225–250°F (107–121°C).
- Place the Tomahawk steak on a cooling rack over a baking sheet.
- Roast the steak in the oven until the internal temperature reaches 120°F (49°C) for medium-rare, about 45-60 minutes.
Sear the Steak:
- Heat a cast-iron skillet over high heat.
- Add a bit of oil and sear the steak for about 2-3 minutes per side to get a nice crust.
- Rest the steak for 5-10 minutes before slicing against the grain.
Cook the Scallops:
- In the same skillet, add butter or olive oil and heat over medium-high.
- Sear the scallops for 2-3 minutes per side until golden brown and opaque in the center.
Serve:
- Plate the steak and scallops together for a perfect surf and turf meal. Enjoy your date night feast!
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Chef Matthew Mancuso is a passionate chef and culinary artist dedicated to crafting unforgettable dining experiences. With a focus on seasonal ingredients and innovative techniques, he brings creativity and precision to every dish. Through his work with The Art of Eating, Chef Matthew celebrates the beauty of food, hospitality, and the joy of sharing a great meal.