Surf & Turf

www.fireandsmokerevolution.co.uk

 

 

Ingredients:

 

4 Fresh Scallops – cleaned

4 Slices Parma Ham

 

Steak – your favourite steak, here I used the top end of a fillet when I was boning a beef shoulder.

 

Method:

 

  • Wrap a slice of Parma Ham around the sides of the scallops, using a wooden skewer to hold in place. Return scallops to the fridge until needed.

  • Place a cast iron skillet on the flames of a fire, when it is smoking hot add your steak for 2-3mins (depending on the size and how you like it done) then turn the steak over.

  • When the steak is done remove to a warm place and let the steak rest.

  • Add the scallops to the skillet, turning after 1minute. Remove after a further minute.

  • Slice the steak and serve with scallops.

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