Grilled Steak and Scallops with Compound Butters

By: Instant Culinary Team

Grilled Steak and Scallops with Compound Butters
cuisine icon Course
Dinner
cuisine icon Difficulty
Medium
cuisine icon Duration
50 minutes
cuisine icon Cooking Technique
Grill
cuisine icon Keywords
1 hour in water, 2 servings, 50 minutes, aluminum foil, chipotles in adobo, chopped, classy, date night, deseeded and minced, dinner, divided, entertaining, gold potatoes, grill, hasselback, Instant Culinary Team, jalapeños, lime juiced, medium, new york strip, olive oil, pepper, room temperature, salt, scallops, seafood, steak preferably new york strip, surf and turf

serving icon Servings
2 Servings
Ingredients
  • 12 scallops
  • 8-10 oz steak preferably New York Strip, room temperature
  • 2 tsp salt, divided
  • 1 tsp pepper
  • 2 wooden skewers soaked 1 hour in water
  • 8 tbsp unsalted butter, room temperature
  • 2 Jalapeños, deseeded and minced
  • 1 Lime juiced
  • 1 tsp salt
  • 8 tbsp unsalted butter, room temperature
  • 2 tbsp chipotles in adobo, chopped
  • 1 tsp salt
  • 3-4 medium gold potatoes
  • 1 tsp salt
  • 1 tbsp olive oil
  • Aluminum Foil
Instructions
  • Preheat the Instant 6-in-1 Grill to Level 5 for 30 Minutes.
  • While the grill is preheating, make the compound butters. In a medium mixing bowl, beat all ingredients for the jalapeno lime butter until smooth. Pour into a ramekin and refrigerate until ready to use.
  • In a medium mixing bowl, beat together all ingredients for the chipotle butter until smooth. Pour into a ramekin and refrigerate until ready to use.
  • Place a potato in between two skewers. Make 1/8” thick slices, cutting down to the skewer. Repeat with all potatoes. Sprinkle potatoes with olive oil and salt and wrap individually in aluminum foil.
  • Slide half the scallops down one skewer. Repeat with remaining skewer.
  • Sprinkle half of the salt over the steak, and the other half over the scallops.
  • Place the wrapped potatoes on one side of the grill and the steak on the other side. For a perfect medium rare, Grill the steak for 2 Minutes, then flip and Grill for another 2 Minutes. Dollop 1 tbsp. chipotle butter onto the steak and Grill for a final minute, or until melted. Grill the steak for longer if desired. Set aside to rest
  • While the steak is resting, add the scallop skewers to the grill. Grill for 1 Minute, then flip and grill for an additional 2 Minutes. Dollop 1-2 tbsp. jalapeno butter onto the scallops and Grill for a final minute, or until melted. Set aside.
  • Allow the potatoes to Grill uncovered for a final 10 Minutes, or until deeply golden.
  • Cut the steak into ½ inch slices and serve with the grilled scallop skewers, finished potatoes, and extra compound butter!
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