Surf and turf is a culinary concept that combines the best of land and sea and creates a luxurious dining experience by combining meat, typically steak, with seafood such as lobster or shrimp.
This unique combination is celebrated for its rich flavors and contrasting textures that offer a delightful blend of savory and sweet flavors.
We’re looking forward to culinary columnist and executive chef Paul Watters’ take on this classic recipe, perfect for a little indulgence.
Today we have a juicy Surf & Turf with an Asian twist
Steak ingredients:
1 sirloin steak
8 baby scallops
Salad ingredients|:
2 handfuls of rocket (rucola)
1/2 bunch cilantro (coriander), picked
1/2 red onion (peeled and finely sliced)
1/2 carrot (peeled and grated)
1/2 red bell pepper (finely sliced)
4 whole green peppers
A handful of bean sprouts
Dressing Ingredients:
1 tablespoon of soy sauce
1 tablespoon of pure honey
1 tablespoon Hoi sin sauce
1 tablespoon of sweet chili sauce
1 garlic clove (peeled and grated)
1/2 piece of ginger (peeled and grated)
First, assemble a large pan and heat it over medium heat. Rub a little oil on the steaks and season with ground black pepper. Cook for four minutes on one side, then place on the edge of the pan, fat side down, and cook for a further three minutes before flipping over and cooking for a further five minutes. Remove the steak from the pan and let it rest. Add the scallops to the pan and cook for a few minutes.
Toss the salad in a large bowl and drizzle some of the dressing over it before placing it in the center of a large plate. Slice the steak into strips and place on top of the salad. Finally, add the scallops around the plate and drizzle a little more sauce.
Serve and enjoy…
About Paul Watters
“I grew up in Belfast, Northern Ireland and have worked in the restaurant industry for 30 years. Cooking has always been my greatest passion, because when I discovered my love for food and cooking at the age of 16, I had no other career path.
“I have been incredibly fortunate to work in many high-end kitchens, including the Savoy in London and the Sydney Opera House in Australia. Over the years, it has been a pleasure to have the opportunity to gain invaluable knowledge and valuable experience by traveling around the world, getting to know different cultures and meeting colorful culinary characters along the way.
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