Tropical Surf Turf Recipes

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TROPICAL SURF & TURF



Tropical Surf & Turf image

Sea scallops are the surf in this amazingly delish appetizer. And the tropical turf? Bits of juicy pineapple. Did we mention they're all wrapped in bacon?

Provided by My Food and Family

Categories     Appetizers & Snacks

Time 35m

Yield 12 servings.

Number Of Ingredients 3

12 slices OSCAR MAYER Natural Smoked Uncured Bacon, cut crosswise in half
6 large sea scallops (1/2 lb.)
12 fresh pineapple chunks (1 inch)

Steps:

  • Heat oven to 400ºF.
  • Pat scallops and pineapple dry with paper towels. Cut each scallop in half.
  • Wrap each scallop and pineapple chunk with bacon piece; secure with wooden toothpicks. Place on rack of broiler pan.
  • Bake 25 min. or until scallops are opaque and bacon is done.

Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

SURF AND TURF FOR TWO



Surf and Turf for Two image

This is a simple way to make a special dinner any night of the week. You probably have most of the ingredients in your pantry already. Serve shrimp alongside steaks with your favorite sides.

Provided by Staci

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 45m

Yield 2

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter, melted
1 tablespoon finely minced onion
1 tablespoon white wine
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon dried parsley
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
⅛ teaspoon freshly ground black pepper
12 medium shrimp, peeled and deveined
2 (4 ounce) filet mignon steaks
2 teaspoons olive oil
1 teaspoon steak seasoning

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.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 2.7 g, Cholesterol 165.9 mg, Fat 35.2 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 12.2 g, Sodium 925.6 mg, Sugar 0.7 g

SURF & TURF



Surf & Turf image

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

2 garlic cloves, minced
2 teaspoons plus 2 tablespoons olive oil, divided
1/4 cup minced fresh parsley
3 tablespoons chopped green onions
2 tablespoons minced fresh thyme
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup butter, softened
1 cup soft bread crumbs
1/4 cup butter, melted
4 lobster tails (8 to 10 ounces each)
4 beef tenderloin steaks (4 ounces each)
4 teaspoons coarsely ground pepper

Steps:

  • In a small skillet, saute garlic in 2 teaspoons oil until tender; remove from the heat. In a small bowl, combine the parsley, green onions, thyme, lemon zest, salt, pepper, cayenne and reserved garlic. Set aside 1/2 cup for crumb topping. , Add softened butter to remaining herb mixture; mix well. Shape into a 1-in.-thick log; wrap and refrigerate for 30 minutes or until firm., For crumb topping, combine the bread crumbs, melted butter and reserved herb mixture; set aside., Preheat oven to 375°. Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage., Place lobster tails on a baking sheet; top with reserved crumb topping. Bake, uncovered, until meat is firm and opaque and crumbs are golden brown, 15-20 minutes., Meanwhile, sprinkle steaks with coarse pepper. In a large skillet over medium heat, cook steaks in remaining oil until meat reaches desired doneness, 4-5 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Unwrap herb butter; cut four 1/4-in. slices from log. Place 1 slice on each steak. Serve with lobster. Rewrap remaining butter; refrigerate for 1 week or freeze for up to 3 months.

Nutrition Facts : Calories 793 calories, Fat 52g fat (26g saturated fat), Cholesterol 355mg cholesterol, Sodium 1289mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 69g protein.

APPETIZER TROPICAL SURF & TURF KEBOBS



Appetizer Tropical Surf & Turf Kebobs image

Try these delicious tropical kebabs at your next bbq or indoor gathering.

Provided by Daily Inspiration S

Categories     Seafood Appetizers

Time 40m

Number Of Ingredients 12

1/2 c tamari (or soy sauce)
1/2 c honey
1/4 c dry sherry
1 tsp grated orange rind
1 clove garlic, minced
2 lb sirloin steak, cut into 20 cubes
20 large uncooked shrimp, deveined and peeled leaving tail section
1 fresh pineapple, cored and cut into 20 wedges
5 green onion, cut into 20 pieces - 1 1/2"-2"
1 large green bell pepper (or your color choice), cut into 20 pieces
2 Tbsp cornstarch
medium bamboo skewers, previously soaked in water for 1 hour (or med. metal skewers)

Steps:

  • 1. Combine first 5 ingredients to make the marinade. Add the steak and shrimp and allow to rest 3-4 hours - stirring occasionally.
  • 2. Drain and reserve marinade. Prepare kebobs by threading one wedge pineapple, then one shrimp, one green onion slice, one steak cube followed by one green pepper slice. Repeat for remaining kebobs.
  • 3. Mix cornstarch with reserved marinade in a saucepan and boil until clear. Place skewers on the rack of the broiler pan and brush with marinade.
  • 4. Place broiler pan 5 inches from heat and broil for 3 minutes until the shrimp turn pink. Turn over and brush the other side with marinade; broil 5 minutes longer. Serve immediately. (If serving for dinner, double the ingredients onto large skewers).

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