Seared Ribeye and Scallops with Asparagus Fries
Mondays can be hard, mourning the weekend and getting back into the swing of a routine. I wanted to make a yummy dinner to look forward to, so I settled on surf n' turf! Who doesn't love that?! I decided to go with a boneless ribeye and fresh scallops, and serve them with some asparagus "fries" which are baked and so good! You could substitute the cut of beef and the type of seafood you're using here, but overall, it was a great combination! Ingredients: 1 boneless ribeye, ~12 oz ~1/2 cup Stubb's soy garlic beef marinade (or marinade of your choice) 6 fresh sea scallops (this serves 3/person; can adjust as needed) 1 bunch asparagus, rough stems trimmed 2 eggs, whisked 1/2 cup grated parmesan cheese 1/2 cup all-purpose flour 1 cup panko bread crumbs (can substitute regular breadcrumbs) salt and pepper, to taste 1/2 lemon
Marinate the ribeye for at least an hour in the refrigerator. When starting to cook, let the meat rest at room temperature for about 30 minutes. Place a cold cast iron in the oven and preheat the oven to 450 degrees. When the oven is preheated, remove the cast iron and place on the stove. Sear each side of the ribeye for approximately 3 minutes (per side). This should result in a medium-rare steak. If you need to cook the steak longer, place back in the oven for 2-3 minutes. Let the meat rest for 10 minutes before slicing. In the meantime, spray a baking dish with non-stick cooking spray. Rinse and dry the asparagus.Mix the panko and parmesan cheese and set aside. Dredge the asparagus in flour, the eggs, then the panko mixture. Press so that the cheese and panko stick. Place in the baking dish. Place in the oven for 12 minutes.While the asparagus is cooking, heat a skillet over medium-high heat. Rinse and pat dry the scallops and top with a dash of salt and pepper. Sear the scallops for approximately 2-3 minutes per side or until opaque. Squeeze the lemon juice over the scallops before serving.