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Genesis Healthy Heart Kitchen: Valentine’s Day Surf and Turf

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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 lemon

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!!