Sirloin Steak & Seared Scallops
with Creamy Potato-Leek Puree, Roasted Asparagus & Dijon Pan Sauce
- Milk
- Shellfish
Premium sirloin steak seasoned with a bold, savory spice blend is paired with golden seared scallops in garlic herb butter for an elegant surf-and-turf dinner. Rounding out the meal are roasted asparagus and a velvety potato-leek puree, which is topped with crushed potato chips for an unexpected crunch. The Dijon pan sauce is finished with crème fraîche, and a final sprinkle of chives ties everything together.
Ingredients
24 ounce
Sirloin Steak
12 ounce
Potatoes
6 ounce
Asparagus
6 tablespoon
Crème Fraîche
(Contains: Milk)
2 unit
Leeks
8 ounce
Scallops
(Contains: Shellfish)
1 unit
Beef Stock Concentrate
¼ ounce
Chives
1 tablespoon
Bold & Savory Steak Spice
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Potato Chips
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Trim and discard root ends and dark green tops from leeks. Halve lengthwise; rinse under cold water, gently separating inner layers to wash away any trapped grit. Pat dry with paper towels; thinly slice crosswise into half-moons. Peel and dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Finely chop chives.
Heat 1 TBSP plain butter (2 TBSP for 4) and a drizzle of oil in a medium pot over medium-high heat. Add leeks, a pinch of salt, and pepper. Cook, stirring occasionally, until softened and starting to brown, 2-4 minutes.
Stir in potatoes and add enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes.
While leeks and potatoes cook, pat steak* dry with paper towels. Season all over with Steak Spice, salt, and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and sear until browned all over, 3-4 minutes. Turn off heat; transfer steak to one side of a baking sheet (spread out across entire sheet for 4 servings). Wipe out any burnt bits from pan.
On empty side of sheet, toss asparagus with a drizzle of oil, salt, and pepper. Roast on middle rack until asparagus is browned and tender and steak is cooked to desired doneness, 12-15 minutes. (For 4, toss asparagus on a second sheet; roast steak on top rack and asparagus on middle rack, swapping rack positions halfway through.) (For perfectly cooked steak, use a meat thermometer!)
Transfer steak to a cutting board to rest. (If steak is done first, carefully remove from oven and continue roasting asparagus.)
Once leeks and potatoes are done, reserve ¼ cup veggie cooking liquid (½ cup for 4 servings), then drain.
Carefully transfer veggies to a blender (or food processor). Add 1 TBSP plain butter, 2 TBSP crème fraîche, and 2 TBSP reserved veggie cooking liquid (2 TBSP butter, 4 TBSP crème fraîche, and ¼ cup reserved veggie cooking liquid for 4).
Blend, adding splashes of reserved veggie cooking liquid as needed, until no large pieces remain and mixture is smooth and creamy, 60-90 seconds. Season with salt and pepper to taste. TIP: To blend hot food safely, work in batches if needed, filling the blender only halfway. To blend, remove center cap from blender lid, secure lid on blender, and hold a folded kitchen towel over the lid to let steam escape and to protect yourself from splatters.
Transfer steak to a cutting board to rest. TIP: If steak is done before asparagus, carefully remove and continue roasting asparagus.
Transfer steak to a cutting board to rest. TIP: If steak is done before asparagus, carefully remove and continue roasting asparagus.
In pan used for steak, combine stock concentrate, mustard, and ¼ cup water (½ cup for 4 servings). Bring to a boil, then remove from heat; whisk in remaining crème fraîche. Taste and season with salt and pepper if needed.
Transfer sauce to a small bowl; cover with foil until ready to serve. Wash and dry pan.
Transfer steak to a cutting board to rest. TIP: If steak is done before asparagus, carefully remove and continue roasting asparagus.
Pat scallops* dry with paper towels; season all over with salt and pepper.
Heat a large drizzle of oil in pan used for sauce over medium-high heat. Add scallops in a single layer; cook, undisturbed, until browned on one side, 3-5 minutes. Carefully flip; add garlic herb butter. Cook until opaque and cooked through, 3-5 minutes more.
Carefully flip and add garlic herb butter; cook until opaque and cooked through, 3-5 minutes more.
Slice steak against the grain.
Divide steak, scallops and butter, potato-leek puree, and asparagus between plates in separate sections. Top puree with potato chips (crushing with your hands first) and spoon sauce over steak. Sprinkle chives over everything and serve.
