Surf And Turf Redux – a delicious recipe with tenderloins, lamb stock, port, cold butter, chive, scallops. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Reduce lamb stock and port to 1/3. Remove from heat and whisk in butter to form emulsion, season with salt and pepper to taste and set aside.
2
Combine tarragon, olive oil, chopped garlic and cashews in small food processor bowl until well blended. Season to taste.
3
In a very hot skillet with 1 tsp oil, sear lamb medallions for 1 minute on each side. Set aside in warm place. Repeat with scallops.
4
Place 1 tsp of port reduction in 3 locations around circumference of plates, alternating with tarragon pesto. Place 1 lamb medallion on each puddle of port reduction and 1 scallop on each puddle of tarragon pesto. Fill center of plate with angel hair pasta seasoned to taste.
5
Sprinkle plate with chopped chive.
283
kcal
Calories
26
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: Lamb, 2 lamb tenderloins sliced in 1 inch medallions, 4 oz lamb stock, 2 oz aged port, and more.
Yes, Surf And Turf Redux falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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