Steak Wrapped Scallops with Whiskey ChimichurriCourse: DinnerCuisine: AmericanDifficulty: Medium
- Surf n’ Turf
12 pieces Stir Fry Beef
6 large Scallops
6 Bamboo Skewers
Steak seasoning or salt and pepper
2 tbsp butter
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
- 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