Bagel, Egg & Bacon Breakfast
Grilled Steak and Scallops with Compound Butters
| By : |
| Prep Time | 20 Minutes, plus 1 hour skewer soak |
| Cook Time | 30 Minutes |
| Servings |
2 Servings
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Ingredients
Surf & Turf:
- 12 scallops
- 8-10 oz steak preferably New York Strip, room temperature
- 2 tsp salt divided
- 1 tsp pepper
- 2 wooden skewers soaked 1 hour in water
Jalapeno Lime Butter:
- 8 tbsp unsalted butter room temperature
- 2 jalapeños deseeded and minced
- 1 lime juiced
- 1 tsp salt
Chipotle Butter:
- 8 tbsp unsalted butter room temperature
- 2 tbsp chipotles in adobo chopped
- 1 tsp salt
Hasselback Potatoes:
- 3-4 medium gold potatoes
- 1 tsp salt
- 1 tbsp olive oil
- Aluminum Foil
Ingredients
Surf & Turf:
Jalapeno Lime Butter:
Chipotle Butter:
Hasselback Potatoes:
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Instructions
- Preheat the Instant 6-in-1 Grill to Level 5 for 30 minutes.
- While the grill is preheating, make the compound butters. In a medium mixing bowl, beat all ingredients for the jalapeno lime butter until smooth. Pour into a ramekin and refrigerate until ready to use.
- In a medium mixing bowl, beat together all ingredients for the chipotle butter until smooth. Pour into a ramekin and refrigerate until ready to use.
- Place a potato in between two skewers. Make 1/8” thick slices, cutting down to the skewer. Repeat with all potatoes. Sprinkle potatoes with olive oil and salt and wrap individually in aluminum foil.
- Slide half the scallops down one skewer. Repeat with remaining skewer.
- Sprinkle half of the salt over the steak, and the other half over the scallops.
- Place the wrapped potatoes on one side of the grill, and the steak on the other side. For a perfect medium rare, grill the steak for 2 minutes, then flip and grill for another 2 minutes. Dollop 1 tbsp chipotle butter onto the steak and grill for a final minute, or until melted. Grill the steak for longer if desired. Set aside to rest
- While the steak is resting, add the scallop skewers to the grill. Grill for 1 minute, then flip and grill for an additional 2 minutes. Dollop 1-2 tbsp jalapeno butter onto the scallops and grill for a final minute, or until melted. Set aside.
- Allow the potatoes to grill uncovered for a final 10 minutes, or until deeply golden.
- Cut the steak into ½ inch slices and serve with the grilled scallop skewers, finished potatoes, and extra compound butter!
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