Sirloin Steak and Scallop Surf and Turf with Sherry Bacon Demi
and Rockefeller mash
Prep & Cook Time:30-40 min.
Cook Within:3 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Our best surf and turf yet? No, we love all our surf and turfs equally, like children. But maybe we like this one the best. For while shrimp are excellent, scallops are supreme: light, sweet, and just oh-so-delicious. We don't need to add more to this already awesome dish, but both proteins are doused with a sauce of sweet sherry, meaty salty bacon, and earthy demi. All surf and turfs are equal (but this one is the best).
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start the Potatoes
Cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 10-12 minutes.Reserve 1/4 cup potato cooking water. Drain potatoes in a colander and return to pot.While potatoes boil, cook steaks.
Cook the Steaks
Pat steaks dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add steaks to hot pan and cook until browned and steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well.Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.Remove from burner. Transfer steaks to a plate and tent with foil. Rest, 3 minutes.
Finish the Potatoes
Return pot with potatoes to medium heat.
Add half the potato cooking water (reserve remaining for adjusting), softened cream cheese, garlic salt, half the softened butter (reserve remaining for sauce), and half the shredded cheese (reserve remaining for potatoes). Mash until creamy and mostly smooth.Stir in spinach until wilted and combined. If too thick, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner. Cover and set aside.
Cook the Scallops
Pat scallops dry, and season all over with a pinch of salt. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add scallops to hot pan and cook until browned and scallops reach a minimum internal temperature of 145 degrees, 1-2 minutes per side.Remove from burner. Transfer scallops to a plate and tent with foil. Wipe pan clean and reserve.
Make Sauce and Finish Dish
Return pan used to cook scallops to medium-high heat.
Add 1 tsp. olive oil and bacon to hot pan. Stir often until crispy, 1-2 minutes.Add vinegar, 2 Tbsp. water, and demi-glace. Bring to a simmer.Once simmering, cook until slightly thickened, 1-2 minutes.Remove from burner. Stir in remaining softened butter.Plate dish as pictured on front of card, topping steaks with scallops and sauce and garnishing potatoes with remaining shredded cheese. Bon appétit!
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