This feast of steak and seafood can be modified however you’d like. We’ve chosen some of our favorite Pacific Northwest seafood, and threw in some shrimp and lobster tails for good measure. The Champagne Herb Butter is super easy to make ahead and tastes fantastic on everything here. The steak, seafood and vegetables can all be done on a grill or in a skillet, as desired.
Serves 2
Difficulty: moderate
Prep time: 20 min
Cook time: 30 min
Diet: GF, Keto
Ingredients
1 lb NY steak, rubbed with salt and pepper
½ lb steamer clams
½ lb sea scallops
½ lb mussels
2 lobster tails, shell cut open along top
½ lb lg shrimp, shells removed
1 lb sm potatoes, boiled until soft
1 lb asparagus, trimmed
Mustard Herb Champagne Butter, recipe follows
Mustard Herb Champagne Butter
1 lb unsalted butter, softened
½ c shallots, rough chopped
3 T Dijon mustard
3 T Champagne, as desired
1 T stoneground mustard
¼ c parsley, chopped
¼ c chives, chopped fine
2 T sage, fresh, chopped fine
2 T thyme, fresh, chopped fine
2 T chervil, fresh, chopped fine
2 T marjoram, fresh, chopped fine
2 T lemon juice, fresh squeezed
1 t salt
½ t black pepper, fresh ground
Steps
Grill or sear steak to desired temp, turning halfway through (130° internal temp for medium rare). Place skillet on stovetop or grill, drizzle with olive oil, then sear scallops in heated skillet. Turn scallops and add clams, mussels and lobster tails. Add a dollop of Mustard Herb Champagne Butter to pan and remove seafood as it finishes cooking, as follows. Shellfish will pop open when done; remove immediately. Scallops will still be soft in center; remove and keep warm. Cover pan with lobster tails until tails are just cooked through. Remove tails from pan and pull lobster meat away from shell. For potatoes and asparagus, drizzle with olive oil and pinch of salt and pepper. Grill or sear until heated through, turning often. Serve seafood, steak and veggies with plenty of melted Mustard Herb Champagne Butter on top and more on the side.
Mustard Herb Champagne Butter
Mince the herbs by hand with a sharp knife. Add shallots to a food processor and mince finely. Add butter and mustards, blending well. Pulse in herbs, lemon juice, salt and pepper. Store in airtight container, chilled, until ready to use.
