Yesterday was the Marine Corps Birthday. In my younger, single days that meant a whole lot of craziness to the early morning hours, but now it’s a good excuse for a decent meal and having a few beers while talking with friends from over the years who I served with. This year I went with Loin and scallops.
Seasoned and sitting on the counter while I started the red wine sauce
My Bud helping with the reduced red wine sauce, getting the veggies cooked down
Wrapped the scallops and loin in bacon, then beef went on at 275 for a reverse sear. The scallions went on to get a little smoke with about 5 minutes to go.
By about the time the Beef came off, the sauce was ready and reduced.
Seared the beef and scallops, then rested and sliced up.
Piled them together with the sauce reduction drizzled and some fresh thyme. A Taste of heaven between sips of IPA!
Thank you for the time,
Semper Fi
Seasoned and sitting on the counter while I started the red wine sauce
My Bud helping with the reduced red wine sauce, getting the veggies cooked down
Wrapped the scallops and loin in bacon, then beef went on at 275 for a reverse sear. The scallions went on to get a little smoke with about 5 minutes to go.
By about the time the Beef came off, the sauce was ready and reduced.
Seared the beef and scallops, then rested and sliced up.
Piled them together with the sauce reduction drizzled and some fresh thyme. A Taste of heaven between sips of IPA!
Thank you for the time,
Semper Fi