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Healthy Recipes
A friend served these at a summer party and they were incredible! Truly a must-try! She served them with jasmine rice.
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Garlic & Herb Marinated Surf & Turf
Skewers
by Chef Jeff Weston & Chef Vince De Mar, Vi at Silverstone/Grayhawk
View recipe online
Serves 2 people, 2 skewers each
Ingredients:
● 2, 5-6 oz each Filet Mignon
● 4 each Fresh U-20 Scallops
● 1 each Green Bell Pepper
● 4 each Cremini Mushrooms
● 1 each Straightneck Yellow Squash
● 10 leaves, no stems Chiffonade of Fresh Basil
● ¼ bunchFresh Parsley, chopped
● 2 each Fresh Thyme, leaves removed
● 2 cloves Fresh Garlic, minced
● 3 cups Extra Virgin Olive Oil
● Salt and Black Pepper to taste
● 4 each Wooden or metal skewers
Directions:
● In a mixing bowl, mix the extra virgin olive oil, basil, parsley, thyme, and garlic.
● Peel the connective tissue from the scallops and discard. Set scallops aside in the refrigerator.
● Roughly quarter the filet mignon to resemble the scallops in size. Set filet aside in the refrigerator.
● Seed and dice the green bell pepper in roughly 1 inch squares.
● Halve the yellow squash and cut to approximately the size of the filet mignon.
● Assemble the skewers in this order: scallop, green bell pepper, filet, mushroom, and squash.
● Pour the garlic herb marinade over the skewers and let sit for 2 hours.
● Preheat a large sauté pan over medium high heat.
● Add a small amount of extra virgin olive oil to the pan and heat until it shimmers.
● Season the skewers with the salt and black pepper.
● Sear the skewers on both sides until well browned.
● Finish cooking to desired doneness in a 375 degree oven for five to seven minutes. ● Serve immediately.
OPTION: the skewers may be cooked on an outdoor grill
