Surf and Turf — Part Excellent and Part Average

For Father’s Day I grilled rib eye’s and scallops. For the scallops, I heated the BGE to 450° and oiled the cast iron grate. For variety, I prepared the scallops four different ways, wrapped in apple smoked bacon (pre-cooked), turkey bacon, prosciutto and plain. I seasoned all of the scallops with Prudhomme's Seafood Magic and brushed both sides with Garlic and Rosemary Olive Oil.

I let them stand for 10 minutes prior to placing on the BGE and grilled the scallops for 6 minutes per side.




After taking the scallops off the BGE, I wrapped them in foil and placed them in a warm oven. Then brought up the BGE to 650° and used the BGE Mother Ship’s method of grilling the rib eye’s. Cooked each side 2 ½ to 3 minutes and then shut down all vents and cooked another 4 minutes.



Although the results look great, I terribly over cooked the rib eyes to well done! Although I have a Thermapen, I typically cook my steaks by time. Usually 15 minutes, but the temp is generally closer to 450°. I am going to have to work on my steak grilling technique as I prefer my steaks medium rare.



Steak, mashed potatoes (Yukon Gold), prosciutto wrapped scallops and a tossed green salad. The meal was accompanied with my preferred adult beverage.