Big Sirloin. Part II.

[TonyUK]

Lying in bed this morning, I got to thinking what am I going to do with Big Sirloin leftovers for tonight’s dinner. Hmmm.

Mrs TUK then says that she’s going out for dinner with the girls after work tonight. So I’m on my own.

SURF ‘N’ TURF! (Not very adventurous I know, but I hardly get to cook seafood as Mrs TUK hates all things seafood).

I have the turf, but what surf shall I have? Then I saw Bill’s Fugly Fish, Great Dish thread.

So up I schlep to the ‘mongers for some monkfish tail. But what do I see on the wet-counter? King Scallops!!!, (just landed this morning). My mind was made up there & then………………..….I’m having BOTH!!

Marinated the scallops & monkfish in EVOO, cayenne pepper, S&P. In the fridge for 4 hours.
I stole Bill’s sauce/salsa dish, but added two minced chilli’s for a kick!

Warmed up Big Sirloin, grilled the monkfish, pan-seared the scallops, baked a spud & the rest is history as they say.


Dig in!

Thanks.

 

[Rich Dahl]

The hits just keep on coming! Very nice use of that gorgeous leftover sirloin! Not a real seafood fan but I'd sure give that a go.

 

[Steve Porter]

Tony, you're making me hungry! We handle monkfish where I work for a food distributor, I've seen a lot of it raw, always wondered about it cooked. The scallops look great too. Makes for a great plate!

 

[Michael Constable]

Lord have mercy...you're killing me.

 

[Cliff Bartlett]

Great use of your left over Sirloin Tony. Looks absolutely delicious!

 

[Tony R]

Looks delicious!!!