It was surf and turf time last night.

Here we have a nice half-pound filet, and 5 beautiful U-10 day boat scallops:



Grilled them both this time (no time for sous vide). Served with a side of grilled asparagus, mashed Yukon gold potatoes (made with blue cheese and chives), and tartar sauce. Oh, and a nice glass of Pinot Noir too.



Filet is served at a Thermapen-verified 132°F:

Good to see the quarter back. And the steak

Looks delicious.

As always, perfectly cooked and nicely photographed.

Tell me about your recipe for the mashed Yukon Golds with blue cheese and chives.

Looks absolutely superb!!!

quote:

Originally posted by tatortodd:
As always, perfectly cooked and nicely photographed.

Tell me about your recipe for the mashed Yukon Golds with blue cheese and chives.

Thanks.

So that is my take on a semi-healthy mashed potato recipe.

I don't really strictly measure any of the ingredients, but here is how I prepare them:

Boil, strain, and mashed the potatoes. Then add 2% milk and reduced fat sour cream, and mix until the texture is smooth and the consistency is to your liking. Then add a small amount of butter (like a teaspoon or less), minced fresh chives, and season with salt and pepper to taste. The final step is to add just enough blue cheese to give the mixture a nice umami-type depth of flavor. Heat to melt the butter and cheese and stir to blend all of the ingredients well.

You should not be able to single out the taste of the blue cheese. Use just enough to give this fairly low-fat mixture a boost of flavor so that it does not taste low fat.

That looks great!

Thanks for sharing. That looks delicious.

If I ever hit the lottery I’ll be making you a very lucrative offer to become my personal chef...

Looks great.
How did you season the scallops and what temperature did you cook them to?
I'm not big on seafood but do like scallops and those look delicious.

quote:

Originally posted by Powers77:
Looks great.
How did you season the scallops and what temperature did you cook them to?
I'm not big on seafood but do like scallops and those look delicious.

I like to brine my scallops before I cook them. I find that removing moisture by brining allows the scallops to develop a nice golden crust (or sear marks) much more easily.

So I coat them in a mixture of Kosher salt and sugar, and let them rest for 20 - 30 minutes. You will notice that this draws out quite a bit of moisture from the scallops.

Then I rinse the scallops in an ice water bath and dry them thoroughly with paper towels.

After that they get simply seasoned with salt and a little fresh ground pepper.

I grill (or sear) them over high heat. Then pull them when the internal temperature (thank you Thermapen) is around 127°F.

Your dinner is my go to monthly dinner....every part of it.

Looks exactly like I'd cook it too, great job and thanks for the pics!

Of all the threads to open the morning after I skipped dinner! I am a glutton...for punishment.

That looks amazing.

With a meal like that you would think that there would be some protection!

That is splendid!

And unprotected, let's get it, boys!

EZ, didn’t your momma ever tell you to “never bring it out if you didn’t have enough for everyone?”
Yeah, I know she was talking about candy, but that sure looks like candy to a carnivore.

That looks so tasty it makes me hungry, and it's not even lunch time yet!