Everyone I know loves a “Surf and Turf” for dinner, but usually reserve them only for special occasions. If you cook this surf and turf with chipotle glaze, you’ll start to realize you can make any day a special occasion! First Tuesday of the month= special occasion. Third Saturday? Special occasion. “I made it through another Monday”- again, special occasion. I think you get the gist!
WHAT DO I SURF WITH MY TURF?
Obviously, “surf and turf” can be taken to mean any combination of seafood and chops or steaks. Lobster is frequently served with filets for the classic rendition. However, while I stuck to filets for my “turf” in this dish, I used some shrimp and scallop skewers for the “surf.” The filets were from Aussie Beef and the shrimp and scallops from Greensbury. Both companies take great pride in their products- sourcing them properly and ensuring everything meets their very exacting standards.
GRILL SIMPLY AND GLAZE GENEROUSLY!
For an impressive meal, cooking a surf and turf is about as easy as it gets. I certainly don’t get fancy with the cooking techniques, because when you have great products, let them shine through! I seasoned the filets with my go-t0 season-all, my Grillin’ Shake recipe. I lightly seasoned the shrimp and scallops with it as well, but definitely take care to not over season them. The Chipotle Glaze recipe is perfect for adding that little bit of wow to the dish, and I’m sure you’ll love it on many, many items. It’s a great glaze for any seafood, or a dipping sauce for chicken or pork. It does take a bit of prep time to make, but it’s not difficult. Glaze generously, and you won’t be disappointed!
Anyway, on the recipe. Enjoy! ~ Melissa
Grilled Grassfed Aussie Filet Mignon with Orange-Chipotle Glazed Wild-Caught Scallop and Shrimp Skewers from Greensbury.com (on Meadow Creek Grill)
6-7 oz filet, per person
5 shrimp per person on skewers
4-5 scallops (count size) on skewers, per person
2 TBS Grillin’ Shake, or your favorite grilling seasoning, divided
3 TBS Butter
Glaze Ingredients & Recipe:
2 TBS pureed chipotle chilis in adobo sauce
½ cup apple cider vinegar
½ cup orange juice
¼ cup soy sauce
1.5 cup white sugar
chopped green onions for garnish, if desired
Add orange juice to a small stockpot over medium high heat. Reduce by ½. Add remaining ingredients, stir, and bring to a boil. Then reduce heat and simmer for 5-7 minutes or until glaze will coat the back of a spoon.
Let’s get cookin’:
* Season steaks and set out to come up to room temperature, about 30 minutes before you grill them.
* On a hot grill, cook steaks. Cooking time will depend on thickness of steak, but about 5-6 minutes per side for medium rare.
*For the shrimp and scallops, use a flat, hot griddle.
* When griddle is hot, add 1/4 TBS butter per skewer, allow to melt.
* Lightly season scallops and shrimp skewers, and place on griddle.
* Depending on the size of the shrimp and scallops, cooking time will be about 1 ½-2 minutes per side.
* As seafood is finishing, lightly brush with glaze. Serve beside steak, with more glaze for dipping.
Wishing you loads of LOVE & YUM!