Skewered Surf and Turf with Rice and Roasted Garlic Sauce

  • Active Time 35m
  • Total Time 1h 25m

Serves 4

The combination of surf and turf is a classic and remains popular, even if some people consider it an old-fashioned cliché (these are the people missing out on one of life's great culinary pleasures!). WINE SUGGESTION: <br>Red or white wine can be served with this dish; for example, a West Coast Pinot Noir or French Burgundy, or a California Sauvignon Blanc or Champagne.

ingredients

  • For the Sauce:
  • 2 heads garlic
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1 1/2 cups chicken stock
  • 1 cup heavy cream
  • 2 teaspoons minced marjoram
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • For the Surf and Turf:
  • 1/4 cup (2 ounces) melted butter
  • 1 teaspoon freshly squeezed lemon juice
  • 2 frounceen cold-water rock lobster tails (about 6 ounces each)
  • 1/2 teaspoon paprika
  • 1 pound tenderloin tips, prime or choice grade, or top sirloin cut into 3/4-inch cubes.
  • 8 scallops (or 4 jumbo scallops)
  • 4 long metal skewers, or 8 bamboo skewers

  • 3 cups cooked long grain white rice
  • 4 sprigs dill, for garnish

directions

Preheat the oven to 350 degrees F.

FOR THE SAUCE:

Break up the heads of garlic into individual cloves, keeping them unpeeled. Place in a roasting pan and roast in the oven for about 30 minutes, or until lightly browned, shaking the pan occasionally. Remove from the oven, and when cool enough, squeeze out the garlic from the cloves and mince. Place the olive oil in a saucepan and sauté the onion over medium-high heat for 3 minutes. Add the garlic and sauté for 2 minutes longer. Add the stock and cream and bring to a boil. Turn down the heat and simmer for 10 minutes. Add the marjoram, salt and pepper and remove from the heat. Transfer to a blender and puree. Return to a clean saucepan and simmer, uncovered, for about 30 minutes or until the sauce is reduced by one-third. Just before serving, warm through in a saucepan.

FOR THE SURF AND TURF:

Prepare the grill. Mix the butter and lemon juice in a mixing bowl.

With scissors, cut the two lobster shells to expose the meat, brush with the butter mixture, and grill over medium-high heat, shell side down, for about 5 minutes. Turn over, brushing any exposed lobster meat with the butter mixture, and grill for 7 minutes longer, or until the meat is white and cooked through. Add the paprika to the remaining butter mixture and when the lobster is cool enough, remove each shell, brush the tails with the paprika butter and cut each tail into 6 slices.

Thread the tenderloin tips and scallops on the skewers, brushing the scallops with the butter mixture, and grill for about 3 minutes on each side, or to the desired oneness, basting the scallops.

TO SERVE:

Place some of the rice on each serving plate and transfer the beef and scallops from the skewers onto the plates next to the rice. Add 3 lobster slices to each plate and serve some of the sauce next to the meat, seafood and rice. Garnish with the lemon slices and dill.

HELPFUL TIPS:

If you prefer, use linguine or another pasta of your choice instead of the rice. You can mix and match the "surf" part of this recipe as you wish: For example, you can use jumbo shrimp or shucked oysters instead of the lobster tails or scallops. Serve the beef and scallops on the skewers if you wish.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 2039

nutrition information per serving

816 calories; 47g total fat; 261mg cholesterol; 871mg sodium; 42g carbohydrates; 1g fiber; 53g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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