It's not very often around my house that it's only my wife and myself here for supper, but yesterday was such a day. So I got to thinking about what to cook for us and remembered a couple of T-bones from a friend and special forum member who will remain anonymous 
. I had 2 left that I was waiting on a special occasion to cook them and thought that this was a perfect opportunity. My wife loves scallops too so here goes the surf & turf...
The lineup...
![20220816_152846[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='1000' height='750' viewBox%3D'0 0 1000 750'%2F%3E "20220816_152846[1].jpg")
The steak was simply seasoned with SPOG and left to rest on the counter. The red potatoes were a recipe I printed off of the interweb some time ago, but I don't know where...
- 4 red potatoes cut lengthwise into quarters
- 1 stick unsalted butter, melted
- 3-4 cloves of garlic chopped
- Juice from ½ lemon, but I used the whole lemon (What was I going to do with ½ lemon?)
- ½ cup fresh grated parmesan cheese. I used a combination of store bought Asiago and Romano because I had it.
Put the potatoes in a casserole dish. Combine the other ingredients well and pour over the potatoes, stirring to coat them well. Salt and pepper to taste. Cover and bake in a 400℉ oven for about an hour or until fork tender. Remove cover and sprinkle the cheese over the potatoes. I probably used more than ½ cup, but how much is too much cheese? Bake another 10-15 minutes until all starts to turn a golden color...
![20220816_170250[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20220816_170250[1].jpg")
Back to the steak. Reverse seared to an I.T. of 115℉ then over the hot lump to sear until about 125℉. Then another rest...
Now the surf...scallops. Seasoned with Kinder's Cali's Blackened...
Pan seared in EVOO with a TBSP of butter until blackened to our desired color on both sides...
Made us a salad...
Sliced the steak...
Time to eat...
It felt strange not having some of the family here for supper, but it was nice to share the evening with just my wife as that doesn't happen very often.
We like the lemony taste of the potatoes, but if you don't care for that, cut back on the lemon or cut it out completely.
A BIG THANK YOU to the special forum member
tx smoker
who so graciously gave me the steak. It was extremely flavorful and tender and I still have 1 left for the next special occasion ...
. I had 2 left that I was waiting on a special occasion to cook them and thought that this was a perfect opportunity. My wife loves scallops too so here goes the surf & turf...The lineup...
The steak was simply seasoned with SPOG and left to rest on the counter. The red potatoes were a recipe I printed off of the interweb some time ago, but I don't know where...
- 4 red potatoes cut lengthwise into quarters
- 1 stick unsalted butter, melted
- 3-4 cloves of garlic chopped
- Juice from ½ lemon, but I used the whole lemon (What was I going to do with ½ lemon?
)- ½ cup fresh grated parmesan cheese. I used a combination of store bought Asiago and Romano because I had it.
Put the potatoes in a casserole dish. Combine the other ingredients well and pour over the potatoes, stirring to coat them well. Salt and pepper to taste. Cover and bake in a 400℉ oven for about an hour or until fork tender. Remove cover and sprinkle the cheese over the potatoes. I probably used more than ½ cup, but how much is too much cheese? Bake another 10-15 minutes until all starts to turn a golden color...
Back to the steak. Reverse seared to an I.T. of 115℉ then over the hot lump to sear until about 125℉. Then another rest...
Now the surf...scallops. Seasoned with Kinder's Cali's Blackened...
Pan seared in EVOO with a TBSP of butter until blackened to our desired color on both sides...
Made us a salad...
Sliced the steak...
Time to eat...
It felt strange not having some of the family here for supper, but it was nice to share the evening with just my wife as that doesn't happen very often.
We like the lemony taste of the potatoes, but if you don't care for that, cut back on the lemon or cut it out completely.
A BIG THANK YOU to the special forum member
tx smoker
who so graciously gave me the steak. It was extremely flavorful and tender and I still have 1 left for the next special occasion ...
