Pub-Style Surf & Turf with Creamy Garlic Sauce
Bring the Aussie pub classic home with this surf & turf loaded in a rich, creamy garlic sauce. Juicy steak, perfectly seared prawns and scallops, all finished with white wine, parmesan and lemon — it’s the kind of dish you’d expect at your local, if it has been made with love!
Ingredients
Creamy Garlic Sauce & Seafood
1 cup thickened (heavy) cream
4 garlic cloves, minced
½ cup white wine
1 spring onion, finely chopped
½ tsp garlic salt
1 tsp Dijon mustard
Lemon zest + a squeeze of lemon juice
Parmesan, finely grated
Prawns (peeled and deveined)
Scallops
Olive oil + butter (for cooking)
Steak & Sides
Steak of choice (scotch fillet works best)
Salt
Mash, chips, broccolini or your preferred sides
Method
1. Cook the seafood
Heat a pan over medium heat with olive oil and a knob of butter.
Sear the prawns and scallops until they’re just over halfway cooked, then remove from the pan and set aside.
2. Build the sauce
In the same pan:
Deglaze with white wine and let it reduce until mostly evaporated
Add a little more butter and the garlic, cook for 1 minute until fragrant
Stir in Dijon mustard, garlic salt, and cream
Let it simmer and reduce until thick and glossy.
3. Finish the sauce
Return the seafood to the pan
Add parmesan, lemon zest, and a squeeze of lemon juice
Fold through gently
Finish with chopped spring onion
4. Cook your steak
Season generously with salt and cook to your liking.
Pub tip:
Bring steak to room temperature before cooking
Get a proper hard sear
Rest for a few minutes before serving
5. Plate up
Serve the steak topped with the creamy garlic seafood, alongside:
Mash
Grilled broccolini
Or classic chips
Optional Serving Idea
For a lighter option, serve the seafood and sauce over boiled rice as an entrée-style dish.
🔥 Pro Tips
Don’t overcook the seafood — it finishes in the sauce
Reduce the sauce properly for that pub-style thickness
Fresh lemon at the end lifts the whole dish
