Surf N' Turf with a Twist! Grilled Lamb Chops and Seared Scallops
Whole30 Compliant, Keto, Paleo, Real Food. Real FOOD!
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Ok, now that you've got a great protein source, let's get to the recipe!
Twisted Surf 'N Turf
1 rack of lamb, sliced into chops
1 lbs scallops
Ghee or Butter (Ghee for Whole30)
1-2 Tsp Dried Rosemary
1 Tbsp Mustard Powder
Pink Himalayan Salt
Proteins will be cooked separately.
I used a cast iron grill on the stovetop for the lamb, and a stainless steel skillet for the scallops
Wash and dry scallops. Season with pink himalayan salt on both sides.
Meanwhile, heat up grill for the lamb. Coat the grill with olive oil for "non-stick".
Season lamb on both sides with mustard, rosemary, garlic, and pink himalayan salt.
When grill has been running on medium heat for at least 10 minutes, check heat by sprinkling a couple of drips of water on the grill. They should sizzle!
Once your grill is ready, get some ghee or butter going in your skillet over medium high heat. Do NOT allow the fat to burn and smoke!
If the grill is ready, lay chops on the grill and allow to cook for 3-5 minutes. Flip when grill marks are made on one side! Continue to cook for another 3-5 minutes on flipped side. Flip and rotate for crossmarks. Continue to cook for approximately 2 minutes, then repeat on the other side for crossmarks. Remove and allow to cool on a plate. Lamb will continue to cook internally.
Make sure your skillet is ready to go! Put all scallops on the skillet and allow to cook for 3-5 minutes. You may need to move your scallops around to get them to brown depending on how your pan is spreading heat. Once the bottom side is browned, flip the scallops and cook the other side until browned.
Remove and serve!
I love serving a surf 'n turf type dish with cauliflower rice since it's a little lighter than a true rice. I also love incorporating zucchini with gamey and seafood mixes!