Oh my, oh my! The time has come to say goodbye. Melissa and I had a WONDERFUL time grilling with y’all! This is the 7th recipe we cooked, and we are finishing strong! I love surf & turf, and this recipe is the best! Enjoy 🙂

Grilled Grassfed Aussie Filet Mignon with Orange-Chipotle Glazed Wild-Caught Scallop and Shrimp Skewers from Greensbury.com (on Meadow Creek Grill)

• 6-7 oz filet, per person
• 5 shrimp per person on skewers
• 4-5 scallops (count size) on skewers, per person
• 2 TBS Grillin’ Shake, or your favorite grilling seasoning, divided
• 3 TBS Butter

Glaze Ingredients & Recipe: 

• 2 TBS pureed chipotle chilis in adobo sauce
• ½ cup apple cider vinegar
• ½ cup orange juice
• ¼ cup soy sauce
• 1.5 cup white sugar
• chopped green onions for garnish, if desired

Add orange juice to a small stockpot over medium high heat.  Reduce by ½.  Add remaining ingredients, stir, and bring to a boil.  Then reduce heat and simmer for 5-7 minutes or until glaze will coat the back of a spoon.  

Let’s get cookin’:

Season steaks and set out to come up to room temperature, about 30 minutes before you grill them.  On a hot grill, cook steaks. Cooking time will depend on thickness of steak, but about 5-6 minutes per side for medium rare.

For the shrimp and scallops, use a flat, hot griddle.  When griddle is hot, add 1/4 TBS butter per skewer, allow to melt.  Lightly season scallops and shrimp skewers, and place on griddle. Depending on the size of the shrimp and scallops, cooking time will be about 1 ½-2 minutes per side.  As seafood is finishing, lightly brush with glaze. Serve beside steak, with more glaze for dipping.

Wishing you loads of LOVE & YUM!

XO

Lindsay “Mama” O’Neill