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Classic Surf n Turf with Creamy Garlic & Smoked Paprika Sauce

Prep Time:

Cook Time:


4 Servings


2 x Mick's Black Angus Rib Fillet Steaks
6-8 Green King Prawns, shelled, deveined
4-6 Scallops
20g Butter
3 Garlic Cloves, crushed
¼ cup White Wine
1 Cup Cream
1/4 tsp Smoked Paprika
2 tbsp Parsley, finely chopped
1 Shallot, finely minced
Salt & Pepper, to taste
Olive Oil


Step One - Heat a splash of the olive oil in a non-stick frying pan over medium high heat. Season the steaks with salt and cook for 4-5 minutes each side, or to liking. Remove from the pan and keep warm under foil.
Step Two - Add an additional splash of oil to the pan. Cook the scallops and prawns for 2-3 minutes, each side, or until just cooked through. Remove from the pan and set aside, covered.
Step Three - Lower the heat to low-medium before adding the butter, shallot, smoked paprika and garlic to the pan; cook gently until soft. Stir in wine and cook for a further minute. Add the cream and pepper, cooking for a further 3-5 minutes.
Step Four - Taste and adjust seasoning.
Step Five - Toss the scallops, prawns and parsley into the sauce and heat gently until warm through.
Step Six - Serve, placing the steaks onto each dinner plate and top each with 4 prawns, 2-3 scallops and a good dollop of cream sauce. Beautifully served with salad and chips.

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