Chef Scott: Greece Does Surf and Turf

MOLINE, Illinois – It’s almost the end of the summer grilling season.  That sometimes means you’ve run out of ideas.

Forget the steaks, burgers, hot dogs, brats, and shish-kabobs!

Time to join Greece with surf and turf with a recipe for yogurt-marinated lamb with scallops and shrimp.

Let’s start with the marinades:

1. Mix three cups unflavored yogurt

2. Add 2 tbsp oregano

3. Add 1 tsp garlic

4. Add 1 tbsp sweet, spiced mustard

5. Pour in 1 shot of Ouzo

6. Mix in salt and pepper

7. Add 1 1/2 ounce lamb chops (two per person)

For the scallops and shrimp:

1. Mix together 1 tsp of terragon

2. Add 1 tsp diced or minced lavender (sold in floral departments)

3. Add 2 tbsp honey

4. Add 1 tbsp Chef’s butter (a 50/50 mix of butter and margarine)

5. Add 16 count large shrimp

6. Add U-10 scallops

Soak both marinades in the refrigerator for about an hour.

On a 350-degree grill, place the chops, scallops, and shrimp.  Add sides of pita bread and corn to complete the meal. 

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