Surf And Turf Scallops Peas Corn And Bone Marrow Recipes

Steps:

• Whisk 1 tablespoon olive oil, butter, onion, wine, Worcestershire sauce, lemon juice, parsley, seafood seasoning, garlic, and black pepper together in a bowl; add shrimp. Toss to coat evenly. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 15 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat steaks with 2 teaspoons olive oil; sprinkle with steak seasoning.
• Cook steaks until they are beginning to firm and have reached your desired doneness, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steaks to a platter and loosely tent with a piece of aluminum foil.
• Remove shrimp from marinade and grill until they are bright pink on the outside and the meat is no longer transparent in the center, 2 to 3 minutes per side.

Steps:

• A half hour before cooking, set the oven to 450 degrees F and position a rack in the middle position.
• Whisk the anchovy paste, mustard and lemon juice together in a large salad bowl or small mixing bowl. Slowly whisk in the olive oil, then stir in the shallot and season with kosher salt and pepper. Set aside.
• Place the marrow bones (the rounds on the wider flat ends) in a cast-iron pan or on a small pan lined with foil. If you're cooking "canoes," arrange them split-side up and crinkle the foil to keep them level so fat doesn't run out during cooking. If you're cooking a mixture of the two, which is kind of unlikely, you can just fit everything in one pan. Place in the hot oven and roast 15 minutes.
• While the bones roast, toss the herbs in the dressing and divide between serving plates.
• As soon as the bones are roasted, carefully transfer to plates, sprinkle over with the Maldon salt and serve.

Steps:

• Ginger Sauce:
• In a saucepan, simmer the white wine and fresh ginger over medium heat until the reduction is almost dry. Add claim juice, clam base and cream. Bring to a boil.
• In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the ginger cream sauce into the roux. Strain the hot mixture into a bowl.
• Burgundy Sauce:
• In a saucepan, simmer the burgundy wine, black peppercorns, shallots and garlic over medium heat until the reduction is almost dry. Add tomato puree and beef stock, bringing to a boil.
• In a separate saucepan, make roux by melting the butter, then slowly adding the flour until the mixture is almost golden brown. Do not burn. Slowly stir the burgundy sauce into the roux. Strain the hot mixture into a bowl.
• Onaga:
• Brush the fish with olive oil. Sprinkle lightly with salt and pepper. Grill over medium-hot fire for 4 minutes on each side until opaque throughout.
• New York Steak:
• Remove all excess fat from the steak. Season, to taste, with salt and freshly ground pepper. Grill over medium-hot fire to desired doneness.
• On a hot plate, spoon the Garlic Mashed Sweet Potatoes onto the center of the plate. Pool burgundy sauce and ginger sauce on the plate on opposite sides. Place the New York Steak and Onaga partially upon the sweet potatoes and on their respective sauces. Dribble additional burgundy sauce on the steak and ginger sauce on the Onaga. Place steamed fresh vegetables on the side and garnish the plate with julienned fried ginger or paper thinly cut fried onion rings.
• In a large pot bring 1/2-inch of water to a boil. Place vegetables into a steamer basket and cover for 5 to 6 minutes or until you reach desired tenderness. Lightly toss in melted butter and sprinkle with salt and pepper, to taste.
• Peel, slice and steam the Okinawan sweet potatoes until tender. Remove to bowl. Mash the roasted garlic. Add desired amount of heavy cream and butter to the potatoes and mash. Add mashed roasted garlic and stir. Season, to taste.

Steps:

• For the perfect filet mignon: Preheat the oven to 375 degrees F. Heat a 10- to 12-inch cast-iron skillet over high heat for 2 to 3 minutes.
• Pat the steaks dry with paper towels. Combine the sugar, salt and pepper in a small bowl. Sprinkle the mixture over all sides of the steaks and drizzle with oil.
• Place the steaks in the hot skillet and sear until GBD (golden, brown and delicious), 1 to 2 minutes. Flip the steaks with tongs. Add the garlic cloves, thyme and rosemary to the skillet. Place the pan in the oven and roast until the steaks reach the desired doneness, 6 to 10 minutes for medium-rare; an instant-read thermometer inserted in the center of a steak should register 125 degrees F for medium-rare, 135 degrees F for medium and 145 degrees F for medium-well.
• Remove the skillet from the oven and add the butter. As the butter melts, baste it over the steaks and herbs. Cover the steaks loosely with foil and rest for 5 to 10 minutes.
• For the mushroom cream sauce: Heat a large skillet over high heat until hot, 1 to 2 minutes. Swirl in the butter until melted. Add the mushrooms and season with a healthy pinch of salt and pepper. Grate the garlic over the mushrooms with a rasp grater. Stir occasionally until the mushrooms release liquid, about 3 minutes. Stir in the wine and scrape the bottom of the skillet. Cook until the pan is almost bone dry, 2 to 3 minutes longer.
• Stir in the broth, cream and thyme. Lower the heat until the sauce simmers. Season with salt and pepper and simmer until the sauce is thick enough to coat the back of a wooden spoon, 5 to 10 minutes. Set aside.
• For the asparagus with lemon and garlic: Heat a large skillet over high heat until very hot, 1 to 2 minutes. Swirl in the oil. Add the asparagus and cook for 30 seconds. Grate the garlic and lemon zest over the asparagus with a rasp grater. Cook, stirring occasionally, until the edges of the asparagus start to brown but the spears are still crisp, about 3 minutes longer.
• Sprinkle the asparagus with a fat pinch of salt and pepper. Cut the lemon in half and squeeze the juice of half over the asparagus. Stir and season with more salt and pepper if desired.
• For the seared sea scallops: Heat a large cast-iron skillet over high heat until very hot, 2 to 3 minutes. Place the flour on a plate. Use paper towels to dry the scallops well. Season them with salt and pepper, then lightly coat them on all sides with flour.
• Add the oil to the skillet and swirl to coat the entire pan. Carefully place the scallops in the hot skillet. Let them sear without disturbing them until browned on the bottom, 1 to 2 minutes. Flip and cook until warm in the middle, about 1 minute longer. Transfer the scallops to a paper towel-lined plate until ready to serve.
• To serve, place a steak whole or sliced on each plate. Arrange the scallops and some of the asparagus on each plate. Smother the steak with the mushroom sauce and serve.