Beef and Scallop Skewers with Romesco Sauce
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2417
- Total Fat
- 147
- Saturated Fat
- 18
- Carbohydrates
- 226
- Dietary Fiber
- 16
- Sugar
- 11
- Protein
- 49
- Cholesterol
- 88
- Sodium
- 1772
- Total: 1 hr 8 min
- Prep: 25 min
- Inactive: 40 min
- Cook: 3 min
Ingredients
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
Special equipment:
6 wooden skewers- 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.