Filet and Scallops

[Vince Ser]

I'm italian'ed out this week. So what better than some surf and turf. Filets and dry scallops. Steaks seasoned with kosher salt and pepper. Scallops patted down then seasoned with paprika and parsley. Both were seared by an ultra hot 650 degrees on my Weber.

Happy Holidays fellow vwbb'ers!

 

[John Solak]

Very nice looking surf and turf!!

 

[Tony R]

Tasty plate of food Vince!!!

 

[~Mark~]

I'm literally drooling.

 

[Mike Isaacson]

What a plate Vince!!! I am hungry for surf and turf now.

 

[Bill Schultz]

Perfectly done Vince, excellent cook

 

[Paul Kastner]

oh man what a great meal.

 

[Ray Crick]

Great spread!

 

[Kevin L (NKY)]

Great cook nice sized scalops love those with anyting.

 

[Mike Cosgrove]

What a great meal, I need to get a gasser to add to the family.

 

[Tim McCann]

Surf and Turf, looks fantastic.

 

[Gregory R]

That's an amazing looking plate of food Vince!!!

 

[Jim Lampe]

Scallops are tricky grilled, Vince... how were they?
I like to sauté them in butter quickly over high heat...

 

[Vince Ser]

Scallops are tricky grilled, Vince... how were they?
I like to sauté them in butter quickly over high heat...

Hi Jim. I've gotten pretty good w the scallops on my gas grill. I use some Hungarian paprika w parsley. I slice them in half the long way first. I then pat them down to remove most of the moisture so they don't steam. After preheating the grill to ~600 degrees I put them out, right before I put the steaks on. I leave my steaks on for 5 minutes a side. I leave the scallops on for abt 7 minutes a side. I like them with a little sear on them. The crunch on the outside and tenderness on the inside go great together. I cut a lemon and spray the scallops down w the lemon juice. To me they're close to perfect each time.