Instructions
step 1 Bring a pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside. /n
step 2 Pat the scallops dry with paper towels. Heat olive oil and butter in a skillet over medium-high heat and sear the scallops for 1–2 minutes per side until golden. Remove and set aside. /n
step 3 In the same skillet sauté minced garlic for about 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. /n
step 4 Stir in parmesan cheese, salt, black pepper, and red pepper flakes. Let the sauce cook for 2–3 minutes until slightly thickened. /n
step 5 Add the cooked pasta and scallops back to the skillet and toss to coat in the creamy sauce. Sprinkle with chopped parsley. /n
step 6 Season the steak with salt, black pepper, and garlic powder on both sides. /n
step 7 Heat olive oil in a skillet over medium-high heat and cook the steak for 3–5 minutes per side depending on desired doneness. Add butter during the last minute and spoon it over the steak. Let the steak rest for 5 minutes before serving. /n
step 8 Brush the bread with melted butter mixed with garlic powder and parsley. Toast in a pan or oven until golden and crispy. /n
step 9 Plate the steak alongside the creamy scallop pasta and serve with warm garlic bread.
Storage and Reheating Tips
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat pasta gently in a skillet over low heat with a splash of cream or milk to restore the sauce. Steak is best reheated briefly in a hot skillet to avoid overcooking, while garlic bread can be warmed in the oven for a few minutes.
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