1.Ā Rub the spinalisĀ with the six pepper blend and grill to desired temperature. Let rest.
2.Ā Season theĀ scallops with salt and pepper.
3.Ā 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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