Ingredients:
2 ribeye steaks (halal beef, about 1 inch thick)
200 grams shrimp, peeled and deveined
150 grams scallops
2 tablespoons olive oil
3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup sliced mushrooms
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (optional, for serving)
Directions:
Season the steaks with salt and pepper on both sides. Heat a large skillet over medium-high heat, adding 1 tablespoon of olive oil. Sear the steaks for 3-4 minutes on each side until browned and cooked to your preferred doneness. Remove the steaks from the skillet and set them aside.
In the same skillet, add another tablespoon of olive oil and 1 tablespoon of butter. Sear the shrimp and scallops for about 2 minutes per side until golden and cooked through. Remove from the skillet and set aside with the steaks.
Lower the heat to medium and add the remaining butter to the skillet. Add minced garlic and sauté for about 1 minute until fragrant.
Add the mushrooms and cook for another 2-3 minutes until they begin to soften.
Pour in the chicken broth, scraping the bottom of the pan to release any flavorful bits. Let it simmer for a couple of minutes before stirring in the heavy cream. Allow the sauce to cook for 5-6 minutes, stirring occasionally, until it thickens slightly.
Return the steaks, shrimp, and scallops to the skillet, spooning the creamy sauce over them. Let everything heat through for 2-3 minutes.
Garnish with chopped fresh parsley and serve hot with lemon wedges on the side.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes | Kcal: 520 per serving | Servings: 4
