Halperns’ Surf and Turf
Servings
1 16-oz. serving
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Ingredients
- 1 ct. Halperns' Spinalis, 8 oz.
- 1 Tbsp. Trade East Six Pepper Blend
- 2 ct. U-10 Scallops
- to taste Trade East Kosher Salt
- to taste Trade East Ground Black Pepper
- 5 oz. Recipe: Spicy Carrot Purée
Recipe Preparation
[video:https://www.youtube.com/watch?v=ZKEQ2mNvkic]
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.
