Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Surf and Turf

Surf and Turf

Get Ready

Servings: Serves 2 to 16Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 12 minutes

Ingredients: Add ingredients to List

Surf and Turf
1/4 cup Butter, salted
2 tablespoon Fresh lemon juice
1 teaspoon Grated lemon peel or zest
1/4 teaspoon Salt
1/8 teaspoon Black pepper
10 oz Small new potatoes, washed, with peel on
8 oz Dry sea scallops, muscle removed
12 oz New York strip steak, about 1" thick
11/2 tablespoon Extra virgin olive oil
31/2 oz Hannaford Inspirations Baby Spinach

directions:

1. Prepare grill.
2. In a medium saucepan over medium heat, melt the butter. Remove from heat and add the lemon juice, lemon zest, first listed amount of salt and pepper. Stir to combine. Pour about half of the lemon butter into a smaller bowl to use for grilling the scallops. Reserve remaining lemon butter in the pan.
3. Place potatoes in a 2-quart saucepan and cover with cold water. Bring potatoes to a boil over high heat and cook, uncovered, about 10 to 15 minutes, until they can be easily pierced with the tip of a knife. Cover and set aside.
4. Lay scallops on a platter and brush both sides with reserved lemon butter; set aside.
5. Brush steaks with two-thirds of the olive oil, and rub second listed amounts of salt and pepper on one side of each steak. Place steaks seasoned-side up on the grill. Turn steaks after about 4 minutes, when well marked. Steaks will take about 4 to 6 more minutes to cook.
6. When steaks are nearly done, place scallops on grill. Grill scallops about 2 minutes on each side. Be gentle when turning scallops; tongs are especially useful. Remove cooked steaks and scallops to a platter.
7. Heat remaining olive oil in a sauti pan. Add the spinach and cook until it just begins to wilt, about 2 minutes.
8. To serve, slice steaks diagonally against the grain and divide among four plates. Drain potatoes and place a few on each plate. Divide the spinach and scallops among the plates. Drizzle remaining lemon butter over scallops and potatoes.
Source: Hannaford fresh Magazine, July - August 2006

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1/4 cup Butter, salted  
2 tablespoon Fresh lemon juice  
1 teaspoon Grated lemon peel or zest  
1/4 teaspoon Salt  
1/8 teaspoon Black pepper  
10 oz Small new potatoes, washed, with peel on  
8 oz Dry sea scallops, muscle removed  
12 oz New York strip steak, about 1" thick  
11/2 tablespoon Extra virgin olive oil  
31/2 oz Hannaford Inspirations Baby Spinach  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 681 kcal (34%)
Calories from Fat 405 kcal (0%)
Total Fat 45 g (69%)
Saturated Fat 24 g (120%)
Cholesterol 194 mg (64%)
Sodium 768 mg (32%)
Total Carbohydrates 27 g (9%)
Dietary Fiber 6 g (24%)
Protein 68 g (113%)
Vitamins
Vitamin A 4900 IU (98%)
Vitamin C 29 mg (48%)
Minerals
Calcium 116 mg (2%)
Iron 14 mg (23%)
loading