Surf and Turf is a wonderful combination, using the high-end features of the Gourmet barbecue means that you can easily cook the perfect steak on the Steak Shelf and even scallops are wonderfully cooked using the Gastro system griddle. 

Ingredients 

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

To make Surf ‘n’ Turf 

Use the combination of the side burner and the cast iron hot plate for the best way to cook both of these. Make some garlic herb butter in advance, with a couple of finely chopped garlic cloves, a handful of finely chopped fresh flat leaf parsley and 50g of softened butter. Stir all together thoroughly. I simply dusted my steaks with coarse sea salt and placed on the hot side burner set to max heat to grill to sear. 

Turn 2 burners on full underneath the cast iron round hot plate. After about 3 minutes I turned the steaks, and placed the scallops onto the cast iron hot plate seasoned with a pinch of sea salt and black pepper. Brush with a little of the garlic herb butter. Cook the steaks to your preference and take off to rest, I went for medium rare 55°C internal (checked with an instant read probe thermometer). 

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. 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.