Beef and Scallop Skewers with Romesco Sauce

Total Time:
1 hr 8 min
Prep:
25 min
Inactive:
40 min
Cook:
3 min

Yield:
2 servings
Level:
Intermediate

Ingredients
  • 6 wooden skewers
  • 1 (6-ounce) beef tenderloin, large dice
  • 6 scallops. cleaned
  • 2 tablespoons pre-mixed jerk seasoning
  • 1/2 red pepper, large dice
  • 1/2 red onion, large dice
  • 1/2 pablano pepper, diced large
  • 1 packages pre-made polenta, sliced into large batons
  • 1/2 cup all-purpose flour, for dredging
  • 1 red pepper, roasted and peeled
  • 1 tablespoon almonds
  • 1/4 cup olive oil
  • 1/4 cup cherry tomatoes, roasted
  • 2 cloves garlic
  • 1 tablespoon sherry vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 2 quarts canola oil, for frying
Directions
  • Soak skewers in water for 30 minutes to 1 hour.

  • Preheat the grill. Preheat frying oil to 375 degrees F.

  • Marinate the scallops and beef in jerk seasoning. Let sit for 10 minutes refrigerated.

  • In a blender add in the roasted peppers, tomatoes, almonds, garlic, oil and vinegar. Blend well and season with salt and pepper. Set aside.

  • Begin skewering the beef, scallops and vegetables. Use all. Dredge the polenta in flour and fry the batons until golden brown, about 2 to 3 minutes. Remove and place on paper towels and season with salt and pepper.

  • On a serving plate, stack the polenta "fries" with a dollop of romesco sauce on the side. Place the skewers on top of each other and serve warm.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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