Instructions
- Prepare the steak bites:
Pat the steak cubes dry so they sear rather than steam. Season generously with salt and black pepper. Heat the olive oil in a hot skillet over high heat until shimmering. Add the steak bites in a single layer and sear for 1–2 minutes per side, allowing a deep crust to form. Add the butter, crushed garlic, and rosemary or thyme, tossing the steak briefly so it absorbs the aromatic butter. Remove from the heat and let the pieces rest so the juices redistribute. - Cook the shrimp:
In the same pan, melt the butter together with the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and season with Cajun seasoning or paprika. Cook for about 2 minutes per side until the shrimp turn pink and lightly charred around the edges. Finish with a squeeze of lemon juice before removing them from the pan to maintain their tenderness. - Sear the scallops:
Wipe the pan clean to ensure the scallops form a proper golden crust. Heat the olive oil over medium-high heat until shimmering. Season the scallops lightly with salt and pepper, then sear them for 1½–2 minutes per side until a deep golden crust forms and the centres remain tender. Add the butter and minced garlic, basting the scallops gently for a few seconds before removing them from the heat. - Make the garlic herb butter:
Melt the butter in a small saucepan over low heat. Stir in the minced garlic, lemon juice, and chopped parsley. Let it warm just enough for the garlic to infuse without browning. - Assemble the platter:
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