13 Tasty Surf and Turf Recipes

Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

Not all surf and turf is steak and lobster, as proven by these recipes that feature the best of both land and sea. From delicious bacon-wrapped tuna steaks to seafood-chorizo tacos, these dishes will prove that seafood and meat can be the perfect pair. Here are some fresh surf and turf ideas.

01 of 13

Lobster BLTs on Potato Rolls

Lobster BLTs on Potato Rolls Recipe
Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer

These upgraded BLTs combine tender, sweet lobster meat with smoky, salty bacon, juicy tomatoes, and pillowy potato buns, lightly toasted in bacon drippings. 

02 of 13

Seafood-Chorizo Tacos

Seafood-Chorizo Tacos

© Brooke Fitts

Fresh chorizo, the highly seasoned Mexican fresh sausage, is the primary flavoring in these rustic and robust shrimp tacos.

03 of 13

Seared Scallops with Bacon-Braised Chard

Seared Scallops with Bacon-Braised Chard

© Chris Buck

"When you learn how to cook scallops with a crisp golden crust, they're just so good," says Top Chef winner Stephanie Izard. To help brown the scallops, she adds butter to the pan halfway through cooking. The butter and bacon that flavor the colorful chard make the dish nicely rich.

04 of 13

Skewered Shrimp and Ham with Apple Jelly

Skewered Shrimp and Ham with Apple Jelly

© Stephanie Meyer

These grilled shrimp and ham hors d'oeuvres from chef Andrew Zimmern are sweet, savory, and spicy all at once — making them the perfect party food.

05 of 13

Bacon-Wrapped Tuna Steaks with Frisée and Avocado Salad

Bacon-Wrapped Tuna Steaks with Frisée and Avocado Salad

© Tina Rupp

Chef Katy Sparks likes to treat tuna steaks like beef. Here, she wraps them in bacon as she would a beef tenderloin, which not only adds a subtle smoky flavor to the fish but also keeps it moist.

06 of 13

Jambalaya with Andouille Sausage, Chicken, and Shrimp

Jambalaya with Shrimp and Andouille Sausage
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford

Smoky, gently spiced andouille sausage and a spoonful of Creole seasoning give deep flavor and mild heat to this jambalaya, while the trinity of onion, green pepper, and celery provides a classic aromatic base to the dish. Parboiled rice is perfect for this recipe, since it cooks to tenderness just as the andouille, chicken, and shrimp reach doneness.

07 of 13

Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

"This dish is almost a cliche in Navarra, but it's absolutely delicious," says chef Alex Raij. "The Spanish ham keeps the fish from drying out, basting it with its inimitable fat."

08 of 13

Corn Chowder with Bacon and Sea Scallops

Corn Chowder with Bacon and Sea Scallops

Look for sugar-cured bacon, which is smoky and sweet but mild enough not to overpower the other flavors here.

09 of 13

Steak-and-Shrimp Hot Pot

Steak and Shrimp Hot Pot Broth Recipe
Justin Walker

Cooking tender rib eye, fresh mushrooms, and sweet shrimp tableside makes for an interactive celebratory meal. The broth, already seasoned and spiced with fresh aromatics, oils, and sauces, deepens in flavor as you cook vegetables, meats, and, eventually, noodles throughout the night.

10 of 13

Sardinian-Style Paella

Sardinian-Style Paella
© Frances Janisch

Fregola, the pearl-size Sardinian pasta that is quite similar to couscous, makes a terrific substitute for rice in this paella-style dish; it soaks up a lot of the cooking liquid from the seafood, tomato, and chorizo stew and still stays nicely chewy.

11 of 13

Steak Tartare with Smoked Oyster Aïoli

Steak Tartare
Greg DuPree

For her steak tartare, 2018 F&W Best New Chef Kate Williams uses tender beef scraps rescued from butchering rib eyes. Dark green leek tops, often discarded, become the base of her punchy gremolata. The smoked oyster aïoli adds muscle and brightness, and it’s easy to make (it takes about a minute in a blender). 

12 of 13

Monkfish and Chorizo Kebabs

Monkfish and Chorizo Kebabs
© Tina Rupp

For these kebabs, chef Eric Ripert threads spicy chorizo, cherry tomatoes, monkfish, and red onion onto metal skewers, brushes them with olive oil, and grills them until lightly charred. To finish, they're drizzled with a cilantro dressing and served with garlicky grilled baguette pieces.

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Scallops with Grapefruit and Bacon

Scallops with Grapefruit and Bacon

© Lucy Schaeffer

A tangy, buttery white wine and grapefruit sauce with smoky bacon is the perfect accompaniment to sweet sea scallops.

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