I cooked a special dinner for my girlfriend this early this week and when I was stumped on what to make I decided to do a popular surf and turf menu, its the best of both worlds. For the sea I chose large
dry pack scallops, which were flawless, meaty and sweet without that horrible brine that a lot of scallops are packed in. For the land its got to be lamb loin chop which is very elegant and flavorful. Next question was the accompaniments? for the scallops a sauce of pink grapefruit
beurre blanc which is a fine diced shallot and grapefruit reduction with butter whisked in served on a bed of slow braised leeks. For the lamb, a marinade of red wine and herbs then served on simple potato puree. The lamb is grilled outside while the scallops go into a smoking hot sauté pan to sear and cook till just medium rare. Everything then makes its way to a warmed plates with a chilled flutes of vintage
Billecart-Salmon Brut, Ah life is certainly good.
 |
| Perfect Scallops ready for the Sauté Pan |
 |
| Marinated Lamb Grilling |
 |
Scallops with Pink Grapefruit Beurre Blanc and
Leeks, Grilled Lamb with Potato Puree |
