Pan-Seared Ribeye with Garlic Butter Scallops and Warm Lump Crab

Prep time: 15 mins | Cook time: 15 mins | Servings: 2

Ingredients

For the Steaks:

• 2 ribeye or New York strip steaks (thick-cut, about 1-1.5 inches)
• 1.5 tbsp coarse kosher salt
• 1 tbsp freshly cracked black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 2 tbsp avocado oil or high-smoke-point oil
• 2 tbsp unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh thyme or rosemary

For the Seared Scallops:

• 8–10 large sea scallops (patted completely dry)
• 1/2 tsp salt & 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the Crab Topping & Serving:

• 1/2 cup lump crab meat (drained)
• 1 tbsp melted butter
• 1/2 tsp Old Bay or Cajun seasoning
• 1 fresh lemon, halved

Instructions

1. Prep the Meat: Remove steaks from the refrigerator 30 minutes prior to cooking. Pat thoroughly dry with paper towels. Combine salt, black pepper, garlic powder, and smoked paprika, then season all sides liberally.
2. Sear the Steaks: Heat a cast-iron skillet over high heat until smoking. Add avocado oil. Place steaks in the skillet and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes.
3. Baste: Turn heat to medium-low, add 2 tbsp butter, smashed garlic cloves, and herbs. Spoon the melted butter continuously over the steaks for 1–2 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer steaks to a board to rest for 5–10 minutes.
4. Sear the Scallops: Wipe the skillet clean or heat a second pan over high heat. Season dry scallops with salt and pepper. Add 1 tbsp oil; once hot, add scallops. Cook 90 seconds without moving until golden crust forms, flip, add 1 tbsp butter, and cook for 1 more minute. Remove immediately.
5. Warm the Crab: Gently toss lump crab meat with 1 tbsp melted butter and Old Bay in a small pan over low heat for 1–2 minutes just until warmed through.
6. Assemble: Plate the rested steaks alongside the seared scallops. Top each steak with a mound of warm seasoned crab meat and serve with a fresh lemon wedge.

Macros & Dietary Info (Per Serving)

• Calories: ~680 kcal
• Protein: 62g
• Net Carbs: 2g
• Fat: 46g
• Weight Watchers Points: 14 PersonalPoints (varies by custom plan)
• Dietary: Naturally High-Protein & Keto-Friendly