Land and Sea White Meat Version of Surf and Turf
Indulge in the elegant fusion of land and sea with this "Land and Sea White Meat Version of Surf and Turf" recipe, a refined twist on a classic favorite. Featuring tender seared chicken breast paired with perfectly golden sea scallops, this dish is elevated with a luscious garlic-lemon butter sauce that ties the flavors together beautifully. Accompanied by vibrant green beans and sweet baby carrots, this recipe delivers a balanced, nutritious, and restaurant-quality meal in just 40 minutes. The use of fresh parsley, optional white wine, and a delicate sear on both proteins ensures a sophisticated flavor profile, making it perfect for date nights or celebratory occasions. Simple yet luxurious, this land-and-sea creation will dazzle your palate without the need for a reservation!
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Recipe Information
Ingredients
- 2 pieces (boneless, skinless) Chicken breast
- 8 pieces (dry-packed) Sea scallops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1 (juiced) Lemon
- 2 tablespoons (chopped) Fresh parsley
- 3 cloves (minced) Garlic
- 200 grams (trimmed) Green beans
- 200 grams Baby carrots
- 1/4 cup (optional) White wine
Instructions
1. Pat the chicken breasts and sea scallops dry with paper towels to remove excess moisture. Season both sides of the chicken and scallops with salt, black pepper, and garlic powder.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Remove and set aside.
3. In the same skillet, add another 1 tablespoon of olive oil. Sear the scallops for 2-3 minutes per side, ensuring a golden crust forms. Remove and set aside with the chicken.
4. In a medium saucepan, bring water to a boil and cook the green beans and baby carrots for 4-5 minutes until tender-crisp. Drain and set aside.
5. In the skillet where the protein was cooked, lower the heat to medium and add 2 tablespoons of butter. Stir in the minced garlic and cook for 1 minute until fragrant. Add white wine (if using) and cook for 1-2 minutes until reduced slightly.
6. Add the lemon juice and the remaining 2 tablespoons of butter to the skillet. Stir until the butter is melted and the sauce is smooth. Toss in chopped parsley.
7. Plate the chicken breasts and scallops alongside the green beans and baby carrots. Drizzle the lemon-butter sauce over the chicken and scallops.
8. Serve immediately, garnished with additional parsley if desired. Enjoy your homemade surf and turf!
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 18.6 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2826 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
