Kevin pulled a great one again. On Monday we had a beautiful “surf-n-turf” with perfectly seared scallops and a small hand cut filet. It originally was a bigger filet, but since Kevin knows I hate to eat red meat during the week, he cut just a small sliver. The perfect size. We ate that along with some grilled asparagus. He drizzled the scallops with a delicious herb sauce that was to die for. Here’s how he did it.
Kevin marinated the steaks with salt, pepper and paprika. Enclosed them in some plastic wrap tightly, and set them in the refrigerator for about 4 hours.
He heated up a grill pan to medium high heat and started off the asparagus with some butter.
Since the steaks were baby sized, he added those to the same pan with some olive oil and butter.
He rotated the asparagus to reveal some beautiful grill marks.
About 2-3 minutes on each side for a 3-4 oz. steak will make a rare temperature.
The asparagus was seasoned with some salt and pepper.
For the scallops, he heat up a skillet to high heat with butter and oil. Jumbo scallops were then added to the pan, and seasoned with salt and pepper.
They were cooked for about 2 minutes on each side for the perfect pan sear.
Once the scallops were seared on each side, he started the sauce. The herb sauce consisted of basil, cilantro, lime juice, garlic, salt and pepper.
It was all blended together in the food processor.
With the pan he used to make the scallops in, he added a small pat of butter and threw the herbs in until they were cooked down.
At the end he plated the food and topped the scallops with this amazing herb butter.
It was so perfectly plated and so delicious. I’m one lucky woman!