Dine in style with this luxurious fusion of Land and Sea
Tender soy-marinated beef, grilled to perfection, meets juicy prawns and caramelized scallops, all kissed with citrus and umami. Each bite balances savory, sweet, and tangy notes, accented by toasted sesame, fresh green onions, and a splash of lime. Served with jasmine rice and lightly steamed vegetables, this refined dish pairs beautifully with your favorite international white wines.
Ingredients
For the Beef:
300g (10 oz) ribeye steak or sirloin, thinly sliced.
3 tbsp Soy Sauce or Tamari Sauce, if preferred
2 tbsp Oyster Sauce
1 tbsp sesame oil
1 tbsp honey or brown sugar
2 cloves garlic, minced (optional, if avoiding)
1 tsp grated ginger
1 tsp chili flakes (optional, for heat)
1 tbsp rice wine or sake (optional)
For the Seafood:
6-8 large prawns, peeled and deveined (leave tails on for presentation)
4 large scallops
2 tbsp olive oil or butter
1 tbsp Soy Sauce
1 tbsp lime juice
1 tsp Tamari Sauce
1 clove garlic, minced (optional)
For Garnish:
1 tbsp sesame seeds, toasted.
2 green onions finely sliced.
Lime wedges
Fresh cilantro (optional)
Instructions
Marinate the Beef:
In a bowl, mix soy sauce, mushroom sauce, sesame oil, honey, garlic, ginger, chili flakes, and rice wine.
Add the sliced beef and coat well. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
Prepare the Seafood:
Toss the prawns and scallops in olive oil, soy sauce, lime juice, Tamari Sauce, and garlic.
Let them marinate for 15-20 minutes.
Cook the Beef:
Heat a grill pan or skillet over medium-high heat.
Sear the beef slices for about 1-2 minutes per side, until cooked to your liking. Remove and keep warm.
Cook the Seafood:
In the same pan, add a little more oil if needed.
Cook the prawns for 2-3 minutes per side until pink and slightly charred.
Sear the scallops for 2 minutes per side until golden brown and caramelized.
Plate and Serve:
Arrange the beef, prawns, and scallops on a large platter.
Garnish with toasted sesame seeds, green onions, lime wedges, and cilantro.
Serve with jasmine rice, steamed vegetables, or a light salad.
This dish’s combination of sweet, savory, umami, and citrusy notes calls for a drink that complements its richness without overwhelming the flavors.
Wine Pairing Suggestions:
Dry Riesling (Off-Dry Rheingau)
Bright acidity cuts through richness, while a hint of sweetness beautifully balances savory Asian sauces and complements the delicate sweetness of seafood.
Sauvignon Blanc (Unoaked Loire Valley)
Crisp and refreshing, its citrus and mineral notes offer a vibrant counterpoint to the steak and cleanse the palate between bites of rich seafood.
Unoaked or Lightly Oaked Chardonnay (Chablis)
Lean minerality and crisp apple notes provide a structured elegance that supports both the beef’s richness and the seafood’s delicate flavors without overwhelming them.
Pinot Grigio (Italy)
Light-bodied and crisp, it offers a refreshing neutrality that won’t compete with complex Asian seasonings, making it a reliable choice for the delicate seafood.
Albariño (Spain): Zesty acidity, bright citrus, and subtle saline notes make it a lively match for the prawns and scallops, while its vibrant character keeps the steak from feeling too heavy.