25 min serves 2-4

Surf & Turf Kebabs with Steak and Scallops

These skewers are simple and easily made for any occasion as an appetizer or meal. Fresh scallops and 100% grass-fed steak with two flavorful dipping sauces bring Surf & Turf to another level.

PREP: 15 min. ACTIVE: 5 min. PASSIVE: 5 min. DIFFICULTY Easy


  • 2 Pre Filet Mignon or 2 Pre Top Sirloin Steaks
  • 1 lb. scallops, foot removed
  • Skewers, soak in water if using wooden

Red Goddess Dressing: 

  • 1 tbsp high heat oil
  • 2 small shallots, peeled

  • 4 roma tomatoes

  • 1 large red bell pepper

  • 1/2 cloves garlic
  • 1 bunch of parsley, roughly chopped

  • 1/4 c.red wine vinegar
  • 1/2 c olive oil.
  • Red pepper flakes
  • Salt & pepper to taste

Zhong Sauce: 

  • 1 bunch of cilantro, rough chopped
  • 2- 3 jalapeños, seeds removed
  • 2 garlic cloves

  • 1 tsp ground cardamom
Juice of one lemon

  • 1/2 c. olive oil

  1. Cut steaks into small cubes, about the same size as the scallops so everything cooks evenly together. Season generously with salt and pepper and brush with a high heat oil. (like grape seed
 or avocado)
  2. Grill kebabs about 2-3 minutes on each side. Be sure to sear all four sides of the kebob. Allow kebabs to rest for 5 minutes. Prepare sauces.
  3. For the Red Goddess dressing: Coat shallots, bell pepper and Roma tomatoes in a little bit of a high heat oil. Grill until lightly charred and softened.
  4. Add vegetables into a food processor and blend until smooth. Add in garlic, olive oil and red wine vinegar and blend. Season with red pepper flakes, salt and pepper to taste.
  5. For the Zhong Sauce: In a food processor, blend cilantro, jalapenos, and garlic together. Add in cardamom and lemon juice. Stream in olive oil and season with salt and pepper to taste.
  6. When kebabs are done resting, serve with Red Goddess or Zhoug sauce.


Amount per 100g

Recipe developed by   Chef Christy Williams