Martin Bros. Recipes
Bourbon Steak with Scallops
Keywords: Beef, Fish & Shellfish
Added: April 15, 2014
Greater Omaha Choice Lip On Beef Ribeye (902860 - 5/15 down)
High Liner Icelandic Scallops – 10-20 ct (925200 - 2/5 lb)
Nestle Minor’s Bourbon Style Sauce (501190 - 4/.5 gal)
Preparation & Cooking - Steak:
Cook to desired temperature. When you flip the steak, brush it with the bourbon sauce. Before serving, brush the second side.
Finish with an optional dash of plate-appealing seasoning.
Preparation & Cooking – Scallops:
In a sauté pan with olive oil, heat to medium high heat. Place scallops in the pan and sear one side first. When lightly brown, flip to the second side. Lightly season with salt and pepper. Cook until opaque and browned.
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