Dry-aged ribeye and sea scallops on homemade pizza dough with a tangy cocktail sauce, two cheeses and garlic cream sauce all baked in the Clementi wood fired oven!
WHAT YOU'LL LOVE
- Preheating the cast iron skillet inside the wood-fired oven before searing anything means both the steak and scallops hit a surface that's already screaming hot
- Searing the steak and scallops in sequence in the same skillet, rather than separate pans, lets the scallops pick up a hint of the fond left behind from the steak
- Reducing the blended cocktail sauce in a skillet concentrates its flavor before it ever goes under the pizza toppings, rather than spreading a thin, unreduced sauce
- Rotating the pizza every 30 seconds in the wood-fired oven evens out the intense, close heat from the fire, rather than letting one side scorch while the other stays pale
Surf n Turf Pizza
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6-8
Prep Time
1 hour
Cook Time
1 hour
Calories
1259
Chef Tom shows you how to take dry-aged ribeye and sea scallops, plus homemade pizza dough and flavorful sauces, to create an amazing meal. Create something truly memorable!
Ingredients
- 325 g warm water (110°F)
-
5 g dry active yeast
-
500 g Antimo Caputo ’00’ Flour
- 10 g kosher salt
- 1 (10-12 oz) dry-aged ribeye
-
Chile Colonial Infused Spicy Oil
-
Cattleman’s Grill Tuscan Steakhouse
- 8 oz bay scallops
- 2 tbsp unsalted butter
- 2 oz pecorino cheese, fine grated
- 2 oz provolone cheese, fine grated
- Fresh Italian parsley, minced, for garnish
-
1 (28 oz) can Ciao San Marzano Tomatoes
- 3 tbsp prepared horseradish
- 2 tbsp lemon juice
-
2 tbsp Killer Hogs Hot Sauce
-
1 tbsp Reida Farm Wildflower Honey
- 2 cloves garlic, crushed
- Zest of one lemon
- 1 tbsp garlic, minced
- 1 cup half & half
-
1 tsp Cattleman’s Grill Italiano Seasoning
- 1/3 cup parmesan, fine grated
Pizza dough:
For the pizza:
Cocktail sauce:
For the garlic sauce:
Directions
- To make the pizza dough, pour the warm water into the bowl of a stand mixer. Sprinkle the yeast over the water. Let sit for 5 minutes, until the yeast begins to foam. Add the flour, then the salt. With the mixer fitted with the hook attachment, mix on medium-low until flour is incorporated (1-2 minutes). Once all ingredients are incorporated and a ball is formed mix 8 minutes.
- Transfer to an oiled bowl. Cover with plastic wrap. Let rise until doubled in size.
- Turn out onto a floured surface and divide into 2 equal portions. Roll each half into a ball and place in an oiled container. Cover. Refrigerate at least half an hour before use.
- To make the cocktail sauce, combine all ingredients in a blender and blend until smooth. Transfer to a Lodge 12” Cast Iron Skillet and reduce over medium low heat to desired consistency. Refrigerate until ready to use.
- To make the garlic sauce, combine the garlic, half-and-half and Cattleman’s Grill Italiano Seasoning in a Lodge 8” Cast Iron Skillet and bring to a boil. Reduce heat but maintain a simmer. Whisk in the parmesan. Reduce to desire consistency.
- Build a fire in your Clementi wood burning oven. Place a Lodge 10” Cast Iron Skillet in the oven to preheat.
- Rub the steak with a layer of the Chile infused oil. Season with Cattleman’s Grill Tuscan Steakhouse. Place the steak in the hot skillet and cook to an internal temperature of 115°F. Remove the steak from the skillet.
- Melt the butter in the hot skillet. Add the scallops and a shake of Cattleman’s Grill Tuscan Steakhouse. Cook just until opaque. Remove from the skillet.
- On a floured work surface, stretch the dough thin. Spread a layer of the cocktail sauce over the dough. Top with the steak and scallops. Top with the cheeses and a drizzle of the Chile infused oil.
- Bake the pizza until browned on the bottom and sides, rotating the pizza every 30 seconds. When the cheese is melted and dough is browned, remove the pizza from the oven.
- Top your Surf n Turf Pizza with minced parsley and serve hot.
Recipe Note
Recipe FAQ
Why preheat the cast iron skillet inside the wood-fired oven before adding the steak?
Getting the skillet screaming hot first means the steak hits a surface that sears immediately on contact, rather than starting in a pan that's only moderately warm.
Why cook the scallops in the same skillet the steak was just seared in?
Using that same pan lets the scallops pick up a hint of the fond left behind from the steak, rather than cooking in a separate, unrelated pan with no connection to the other protein.
Why reduce the blended cocktail sauce in a skillet before using it on the pizza?
Cooking it down concentrates the sauce's flavor, giving the pizza a more intense tomato-horseradish base than an unreduced, thinner sauce would provide.
Why rotate the pizza every 30 seconds while it's in the wood-fired oven?
The oven's heat is intense and uneven, concentrated near the fire. Frequent rotation evens out the browning across the whole pizza, rather than letting one side scorch while the other stays pale.
What internal temperature should the steak and scallops actually reach?
This recipe pulls the steak at 115°F, a rare finish for a whole-muscle cut with no minimum cook temperature requirement, and cooks the scallops just until opaque, which lines up with the doneness indicator for shellfish.
How indoor-friendly is this recipe?
3 out of 5 — a home oven with a pizza stone at its highest setting can bake this reasonably well, and a hot cast iron skillet can sear the steak and scallops, but reaching the high heat a wood-fired oven provides is difficult to replicate indoors.
Recipe Highlights
Pre-heated cast iron: Sears both proteins the moment they hit the pan.
Shared-skillet searing: Ties scallop flavor back to the steak's fond.
Reduced cocktail sauce: Concentrates flavor before topping the pizza.
Frequent rotation: Evens out intense, uneven wood-fired heat.
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Nutrition
Nutrition
- Nutrition Serving Size
- 14.99 oz
- per serving
- Calories
- 1259
- Carbs
- 15 grams
- Protein
- 110 grams
- Fat
- 85 grams
- Sodium
- 863 milligrams
