Valentine's Surf & Turf
Valentine's Surf & Turf
Heat up the grill and prepare a feast that will bring something special to your next date night or family night! Juicy reverse-seared ribeyes and tender seared scallops slathered in a decadent garlic butter pair perfectly with grilled green beans and a bed of white rice. To add a little extra romance to the plate, shape the rice into hearts and serve this Surf n’ Turf up to the ones you love.
This recipe was created by our partner Rommel Manio who made the dish on our Edge Electric Grill, but you can make it on your grill or smoker.
Ingredients
For the Recipe
- 2 Ribeye Steaks (1-1 1/2 lbs each)
- 1 lbs Large Scallops
- Avocado Oil
- Steak Seasoning
- 1 lbs Green Beans
- Salt Pepper Garlic Seasoning
- Unsalted Butter
- Minced Garlic
- Cooked White Rice
Directions
1.
If using wooden skewers, submerge them in water to soak for at least an hour before the cook.
2.
Rub avocado oil on both sides of ribeyes and season generously with steak seasoning.
3.
Rub avocado oil on all sides of scallops and season generously with seafood seasoning.
4.
Place the seasoned scallops onto the soaked skewers, dividing them evenly between 2-3 skewers.
5.
Trim the green beans, then toss them in avocado oil and season with salt pepper garlic seasoning.
6.
Preheat your grill to 300ºF.
7.
When the grill is up to temperature, place the ribeyes on the grill and cook, flipping halfway through, until they are about 10ºF short of your desired final internal temperature. Remove and set aside.
8.
Add the skewered scallops to the grill and cook, flipping after a couple minutes.
9.
Add green beans to a tray or basket and place them on the grill to cook, mixing and flipping them occasionally.
10.
Add butter and garlic to taste in a small sauce pot and place on the grill to melt. When melted, baste the scallops with butter.
11.
Once the scallops hit an internal temperature of 125ºF, remove them from the grill and set aside. Remove the green beans once they are cooked to your desired doneness.
12.
Turn the grill up to 500ºF. When heated, return the steaks back to the grill.
13.
Reverse sear the steaks, flipping after a minute or so and topping with a drizzle of garlic butter.
14.
When the steaks reach your desired internal temperature, remove from the grill and allow them to rest for 15 minutes.
15.
Plate the steak, scallops and green beans with white rice and serve.
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