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Steak Wrapped Scallops with Whiskey Chimichurri

February 17, 2020
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Steak Wrapped Scallops with Whiskey Chimichurri

Course: DinnerCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

2

hours 

Ingredients

  • Surf n’ Turf
  • 12 pieces Stir Fry Beef

  • 6 large Scallops

  • 6 Bamboo Skewers

  • Steak seasoning or salt and pepper

  • 2 tbsp butter

  • Chimichurri
  • 1 cup Parsley – finely chopped

  • 3 Garlic – finely chopped

  • 1 tbsp Red Onion – finely chopped

  • 1/3 cup Extra Virgin Olive Oil

  • 1/4 cup Red Wine Vinegar

  • 1 tsp Oregano – dry

  • 1 tsp Jack Daniel’s Whiskey

  • Pinch Red pepper Flakes

  • Salt and Pepper to Taste

Directions

  • Preheat your grill to 400 F. If using a cast-iron pan, place it on the grill to heat up.
    Wash the scallops in cold water, then pat dry with a paper towel. Rest on a plate (no paper towel liner).
  • Season the beef on both sides. Wrap each scallop with two strips of beef and secure with a bamboo skewer.
  • If using a cast iron pan. Add butter to the pan. Sear each side until slightly browned, about 2-4 minutes per side. Brush the skewers with remaining butter and serve with Whiskey Chimichurri.
  • For Chimichurri:

    Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using. Ideally, let it sit for more than 2 hours.
    Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
  • If grilling. Place skewers directly on the grates and grill 6-8 minutes or until scallops are opaque. Brush with butter and serve with Whiskey Chimichurri
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