Halperns’ Surf and Turf

Servings

1 16-oz. serving

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Ingredients

1 ct. Halperns' Spinalis, 8 oz.
1 Tbsp. Trade East Six Pepper Blend
2 ct. U-10 Scallops
to taste Trade East Kosher Salt
to taste Trade East Ground Black Pepper
5 oz. Recipe: Spicy Carrot Purée

Recipe Preparation

[video:https://www.youtube.com/watch?v=ZKEQ2mNvkic]

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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