Halperns’ Surf and Turf

1. Rub the spinalis with the six pepper blend and grill to desired temperature. Let rest.

2. Season the scallops with salt and pepper.

3. Sear the scallops to medium in a pan coated with olive oil. Let rest.

4. Place 5 oz. of the carrot purée on a serving plate and top with the beef and scallops.

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