Outrageously Simple Surf and Turf Pasta


by: EatsyBitsyDaisy

Inspired by my family's visit to San Diego. Quick and simple recipe using steak and baby scallops with spaghetti noodles. The steak and spaghetti noodles are cooked only halfway because they will finish cooking in the pan. Reserve some of the spaghetti water before draining the noodles. This will create the broth.


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serves: 4-5

1 3/4 lb top sirloin steak, grilled one level below preferred doneness Cut into 1/2 inch cubes

1 lb baby scallops

2 cloves garlic sliced

1 tbsp extra virgin olive oil

3/4 lb spaghetti, cook 5 minutes less than directed time

1 cup pasta water, reserved from the spaghetti noodles

4 cups fresh spinach (I used the entire bunch)

1/2 tsp sea salt (adjust more to taste)

Nutrition Facts
Outrageously Simple Surf and Turf Pasta

Servings Per Recipe: 4

Amount per Serving

Calories: 540

  • Total Fat: 20 g
  •     Saturated Fat: 6.4 g
  •     Trans Fat: 0.8 g
  • Cholesterol: 164.9 mg
  • Sodium: 450.3 mg
  • Total Carbs: 30.7 g
  •     Dietary Fiber: 5.9 g
  •     Sugars: 3.5 g
  • Protein: 62.8 g

how is this calculated?

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1.  Boil water for the spaghetti, and add a tablespoon of olive oil into the water to keep noodles from sticking. Cook spaghetti and drain it 5 minutes before the directed cooking time. Reserve 1 cup of the pasta water.

2.  Heat olive oil in a large skillet over medium high heat. Add garlic and cook just until lightly brown, about 1 minute- make sure it does not burn. Stir in scallops and sautee until translucent, about 3 minutes. Season with sea salt, 1/4 tsp at a time. Add the steak cubes and cook for another 1-2 minutes. Stir in the spaghetti noodles and pasta water, and continue cooking for another 2-3 minutes. Then add the spinach leaves. Once the spinach is slightly wilted, take pan off the heat. Season with more sea salt, a pinch at a time until desired taste is achieved.

3.  To serve, spoon some of the pasta broth from the pan over the noodles.

Cooks' note:
When boiling the spaghetti, add some salt and olive oil to the water to flavor the noodles and keep them from sticking.

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great recipe!

Jennifer Bu