Surf & Turf Kebabs with Steak and Scallops
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.
Ingredients:
- 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
- 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)
- 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.
- 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.
- 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.
- 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.
- When kebabs are done resting, serve with Red Goddess or Zhoug sauce.