Skip to content

Surf N Turf

Surf N Turf

This recipe is for our range of Gourmet, Island, and Outdoor Kitchen barbecues. These models allow for effortlessly cooking the perfect steak on the Steak Shelf, while the Gastro system griddle beautifully prepares scallops to perfection.


  • 2 sirloin steaks (or other of your choice)
  • 12 scallops
  • 2 garlic cloves Handful of fresh flat leaf parsley
  • 50g softened butter
  • Coarse sea salt and fresh ground black pepper to season
  • Half a lemon

Step 1:

Prepare a batch of garlic herb butter ahead of time by combining a couple of finely chopped garlic cloves, a handful of finely chopped fresh flat-leaf parsley, and 50g of softened butter. 

Step 2: 

Stir together thoroughly.

Step 3:

Dust the steaks with coarse sea salt and place on the hot side burner set to max heat to grill and sear. Turn after around 3 minutes and cook the steaks to your preference and take off to rest.

Step 4:

Turn 2 burners on full underneath the cast iron round hot plate and place the scallops seasoned with a pinch of sea salt and black pepper. Brush with a little of the garlic herb butter.

Step 5:

Turn the scallops once they’ve formed a nice seared crust on one side, then spoon on a couple of tbsp of the garlic herb butter and cook for a few more minutes.

Step 6:

Take the scallops off the heat and squeeze over the lemon. Season with salt and pepper to taste. Serve with some nice crusty bread and any of the garlic herb butter left.

Recipe by Marcus Bawdon



Mark Milligan
Previous Article
Smash Burger Taco
Next Article
Irish Guinness & Honey Glazed Pork Loin