Ingredients
For the Ribeye Steak:
1 ribeye steak (about 1.5 inches thick)
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
Salt and black pepper, to taste
For the Shrimp & Scallops:
6 large shrimp, peeled and deveined
6 sea scallops, patted dry
1 tbsp olive oil
1 tbsp unsalted butter
1 clove garlic, minced
Salt and black pepper, to taste
1 tbsp fresh parsley, chopped (for garnish)
For the Roasted Sweet Potatoes:
2 medium sweet potatoes, cut into wedges
1 tbsp olive oil
½ tsp smoked paprika
½ tsp garlic powder
Salt and black pepper, to taste
For the Dipping Sauce:
½ cup sour cream
1 tbsp mayonnaise
1 tsp lemon juice
½ tsp garlic powder
Salt and black pepper, to taste
Instructions
Prepare the Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss sweet potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
Arrange on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
Cook the Ribeye Steak
Heat a skillet or grill over medium-high heat. Brush steak with olive oil and season with salt and pepper.
Sear for 4-5 minutes per side until a deep crust forms. Reduce heat, add butter, garlic, thyme, and rosemary.
Spoon melted butter over the steak for an additional minute. Let rest before slicing.
Sear the Shrimp & Scallops
Heat olive oil in a separate pan over medium-high heat. Season shrimp and scallops with salt and pepper.
Sear scallops for 2 minutes per side until golden. Remove and set aside.
In the same pan, melt butter, add garlic, and cook shrimp for 1-2 minutes per side until pink.
Prepare the Dipping Sauce
Mix sour cream, mayonnaise, lemon juice, garlic powder, salt, and pepper in a small bowl.
Serve
Arrange steak, shrimp, and scallops on a rustic plate. Add roasted sweet potatoes and a ramekin of dipping sauce.
Garnish with fresh parsley and serve immediately. Enjoy!
