On Friday, February 12, the Good Morning Quad Cities crew made Valentine’s Day Surf, Surf & Turf: Balsamic Beef Tenderloin & Pan Seared Scallops, Wilted kale, crab & asparagus / warm German potatoes
Here are the ingredients:
2 (6 oz.) beef tenderloin filets
8 large scallops
¼ cup balsamic vinegar
¼ cup dry red wine
1 tablespoon coconut sugar
Warm German Potato Salad
2 lbs. baby red potatoes, large dice
1 medium red onion
¾ cup cider vinegar
2 tablespoons Dijon mustard
2 tablespoons coconut sugar
¼ cup extra virgin olive oil
½ cup green onions thinly sliced
¼ cup fresh parsley, chopped
Wilted kale salad
1 cup Kale, chopped
¼ cup crab meat
1 lb. fresh asparagus spears, trimmed
Salt & Pepper to taste
Boil diced potatoes for approximately 15-20 minutes, or until easily pierced with a fork (do not overcook!). Drain and set aside. In a large skillet, saute red onion until browned and crisp. Add vinegar, Dijon mustard, coconut sugar, salt & pepper to taste. Bring to a boil and add potatoes and parsley.
Heat a medium skillet with olive oil just below smoking point. Add seasoned filets to skillet and sear for approximately 2 minutes on each side. Add balsamic vinegar, red wine and coconut sugar to pan. Cover and simmer for approximately 2 minutes on very low heat. Meanwhile, in another pan, heat olive oil just below smoking point. Add scallops and sear for approximately 90 seconds on each side or until a golden crust has developed. Cover & remove from heat immediately (careful not to overcook). Scallops should be served almost immediately after cooking, as they will tend to overcook.
For wilted kale side, heat a medium pan skillet with olive oil. Saute asparagus until soft but still crisp (al dente). Add chopped kale and crab meat. Toss with olive oil. Enjoy!!