Halperns' Surf and Turf
1 16-oz. serving Yield
Ingredients
- 1 ct. Halperns' Spinalis, 8 oz.
- 1 Tbsp. Trade East Six Pepper Blend
- 2 ct. U-10 Scallops
- Trade East Kosher Salt, to taste
- Trade East Ground Black Pepper, to taste
- 5 oz. Recipe: Spicy Carrot Purée
- 1 lb. Carrots, cleaned
- 2 Tbsp. Olive Oil
- 1 Tbsp. Cayenne Pepper
- 1 c. Honey
- Trade East Kosher Salt, to taste
- Trade East Ground Black Pepper, to taste
- 1/2 c. Heavy Whipping Cream
Recipe: Spicy Carrot Purée
Ingredients
Preparation
1. Toss the carrots in olive oil and cayenne pepper and bake in an uncovered pan until fork-tender.
2. Transfer the carrots to a blender and add the remaining ingredients. Blend to create a purée.
Preparation
1. Rub the spinalis with the six pepper blend and grill to desired temperature. Let rest.
2. Season the scallops with salt and pepper.
3. Sear the scallops to medium in a pan coated with olive oil. Let rest.
4. Place 5 oz. of the carrot purée on a serving plate and top with the beef and scallops.
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