I’m just going to come out and say it: I think lobster is overrated.I know I know “shock and awe, gasp!!, etc…” That statement probably hit a nerve with a lot of seafood fans. For the record I’m not saying lobster isn’t good. I like lobster. It’s delicious. I just think that there’s better options in seafood out there.
My preference when it comes to the more refined end of the seafood spectrum is the scallop. Just hear me out. The scallop is just as versatile as lobster if not more. You still get an amazing seafood flavor with an elegant texture. Also, there’s usually not as work to access the meat as lobster.
This brings me to the point of all this: my take on the classic surf and turf for Valentine’s Day. My version says keep the steak (filet in this case), substitute lobster for scallops, encrust both in J. Brady’s-Pop’s Cajun Shake for some Valentine’s Day zest, and serve with a wonderfully simple pan sauce.
Serve with a side of simply sautéed asparagus and some risotto and you have yourself an amazing home made Valentine’s Day Surf and Turf. Oh, and you’ll thank me for the “zest” part! Enjoy!
8-10 large Sea Scallops, Cleaned and pat dry
2 beef tenderloin fillets. 4-6 oz. each (we love Elevation Beef in NoCo)
3 Cloves Garlic, chopped
2 Tablespoons parsley, chopped
4 Tablespoons butter
Juice of half a lemon
1-2 Tablespoons J. Brady’s Pop’s Cajun Shake
Instructions: Heat half of the butter in a large skillet on medium high heat and let brown. Season steaks and scallops on both sides. Cook steaks in the pan on each side until well browned (2-3 minutes each side) and remove. Cook the sacllops in the browned butter on each side 1-2 minutes per side until well browned and cooked ¾ of the way and remove. Add remaining butter to the pan along with garlic. Cook garl;ic until fragrant (2-3 minutes). Add scallops and steak slices back to the pan. Squeeze lemon juice and add parsley. Cook for 1-2 minutes to heat everything through and coat in sauce. Make sure not to over cook steak slices. Serve with simply sautéed veggies like broccoli or asparagus and rice or risotto.