Amy Johnson

Amy Johnson

Surf and Turf of a Different Color: Lamb and Scallops

Surf and turf. Who loves it? Uh- me too!!

However. Since making the switch to the Carnivore Diet, I have been feeling some kind of way towards beef. I know, I know! This Texas girl should not have these feelings towards a good steak, nevertheless, here we are.

So what’s a girl to do? Grab some lamb and scallops, that’s what.

I found a really pretty lamb shoulder chop at a local grocer. Which, by the way, if you are having issues with finding a traditional lamb chop, I have a suggestion… When cooked properly, a shoulder chop is just as yummy and about half the price for a bigger cut of meat!

I then found some fresh scallops and began to put together a surf and turf meal of a different color!

Start by preheating your oven to 400 degrees.

First, the lamb.

While the oven preheats, you will want to melt about a tablespoon of butter in a very hot pan and seared the shoulder chop on both sides., roughly 3 minutes per side until a nice brown char forms on the bone.

surf-and-turf-of-a-different-color-lamb-and-scallops

Once seared, put the lamb into the oven very briefly; three to five minutes on each side, depending on how rare you would like your chop.

surf-and-turf-of-a-different-color-lamb-and-scallops

Remove it, wrap it loosely in foil, and let it rest.

Now for the scallops.

While the lamb is resting, dry your scallops and season them salt a pepper. Melt 2 tablespoons of butter in another very hot pan. Place your scallops in the pan about two inches apart. The first scallop should sizzle when touching the pan. If it doesn’t, wait a minute or two before adding the others. Cook them for five minute on one side, swirling with butter to keep them from drying out. Using tongs, flip them over and do the same for that side.

surf-and-turf-of-a-different-color-lamb-and-scallops

You will know that they are down when the tops are golden brown and the sides are completely opaque. If they don’t release from the pan easily when you try to remove them, don’t force the issue. Just give them a few more seconds and try again.

Now that your scallops and lamb shoulder chop are done, plate them and enjoy!!

surf-and-turf-of-a-different-color-lamb-and-scallops

When you try this, be sure to take a pic, post it in your IG stories and tag me! I can’t wait to hear your thoughts.

Also! Have you tried my family’s favorite, Crack Chicken?

Share this post

Share on facebook
Share on google
Share on twitter
Share on pinterest
Share on print
Share on email