Surf & Turf - Bacon Wrapped Filet with Pan Seared Scallops

I managed to get in a cook before my house flooded and I finally got the time to post it. Double R Ranch Bacon Wrapped Filet with Blue Cheese & Herb Compound Butter, Pan Seared Scallops with a Chardonnay, Butter & Garlic Pan Sauce, Baked Potato with Butter, Sour Cream and Green Onion and Heirloom Carrots in a Bourbon Honey Glaze.

Here are most of the ingredients:

Melted 2 tbsp. of butter

and added the heirloom carrots along with the wrapped potatoes.

Here is the Turf part of the cook.



Starting the reverse sear.

Once the steaks got to an IT of 115 I removed them and foiled.

I opened up the vents to sear both the Surf and Turf. I also added 1/2 cup of Bourbon and 2 tbsp. of honey to the carrots.

Put in my 10” CI skillet with a little oil and got it very hot.

I had seasoned the scallops with just S&P and placed them in the hot skillet.

Once they seared to a nice golden color I flipped them.

After that side was seared I removed them to a CI casserole pan waiting for the pan sauce.

Put in 1 tbsp. of butter and then poured in 1/2 cup of a nice Chardonnay

and then 1 heaping tbsp. of minced garlic and let that simmer for 1 to 2 minutes.

I then poured it over the scallops.

Now I sear the steaks.



Here it is all plated up with a glass of Rosé.

And here are the money shots.



So tasty!