Sexy Surf and Turf (02.14.14)

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  • 1/4 cup lemon juice
  • 1/3 cup vegetable or canola oil, divided
  • 1 teaspoon dried thyme leaves
  • 3/4 pound sea scallops or 12 uncooked large shrimp, peeled, deveined
  • 8 cherry tomatoes
  • 2 NY strip, filet mignon or tenderloin steaks
  • Salt and Pepper, to taste


Heat coals or gas grill for direct heat or heat an indoor grill to high heat.

Mix lemon juice, 1/4 cup of the oil, thyme, salt and pepper. If using scallops, cut in half if over 1 inch in diameter. Thread scallops or shrimp and tomatoes alternately on each of four 10-inch skewers. Brush with lemon juice mixture. Set aside.

Season steaks generously with salt and pepper on each side. Grill for 4-8 minutes on each side depending on the thickness and desired doneness. Remove from grill. Let rest for 5 minutes.

Five minutes before steaks are done, grill skewers uncovered over medium heat for 8-10 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white or shrimp are pink and firm.

Plate and serve steak and scallop or shrimp skewers together.

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