Parrillada de verano en la cocina limpia de Kelly: ¡Mar y tierra!
Kelly’s Clean Kitchen Summer Grilling: Surf and Turf!
Courtesy of Kelly's Clean Kitchen
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If you're looking to impress at your next backyard gathering, or just treat yourself to an unforgettable meal, you’ve landed in the right place. This Surf and Turf recipe lineup brings together the bold, smoky flavor of a perfectly grilled ribeye with the delicate luxury of lobster tails, buttery corn on the cob, and golden-seared scallops with garlic and rosemary.
We’re using zone grilling to control the heat like a pro and layering in rich, aromatic flavors at every step. From sizzling skillets to basting with herb-infused butter, each element is crafted to deliver restaurant quality results right off your grill.
So fire it up, grab your tongs, and let’s get cooking!
Ingredients
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1 Large Ribeye Steak
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Salt and Pepper
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2 Lobster Tails
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Salt and Pepper
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1/4 Cup Butter
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6 Garlic Cloves, Minced
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2 Sprigs Rosemary
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2 Corn on the Cobb, Husk Removed
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1/4 Cup Butter
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6 Garlic Cloves, Minced
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2 Sprigs Rosemary
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10 Sea Scallops
- Salt
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1-2 Tablespoons Avocado Oil
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2 Tbsp Butter
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3 Garlic Cloves, Smashed
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2 Sprigs Rosemary
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NanoBond 11” Skillet
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NanoBond 1.5QT Saucepan
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OvenBond Quarter Sheet Pan
Ribeye:
Lobster Tail:
Corn on the Cobb:
Grilled Pan Seared Scallops:
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Directions
Ribeye:
Season the steak with salt and pepper on both sides and set aside to heat the grill.
- Heat the grill to hot on one side and lower heat on the other. This is called zone grilling. If you are working with coals, place the coals on one side of the grill. Heat the grill with the lid on until it reaches 500°F.
- Place the steak over the hot side of the grill and grill on both sides for 3-5 minutes until it has grill marks. Transfer to the colder side of the grill and top with a lid.
- Cook until the internal temperature reaches 125°F for medium rare.
- Rest and eat.
Lobster Tail:
Prep your lobster tail. Cut down the top of the tail using kitchen shears all the way to the tail, being careful to not pierce the meat. Holding both sides squeeze to crack the underside. Remove the meat, leaving it attached at the tail end, and letting it sit on top of the tail. Place onto a sheet tray and season the meat with salt and pepper.
- Over high heat grill in an oven safe pot, heat the butter, garlic and rosemary until it is bubbling and infused with flavor, around 5 minutes.
- Add the lobster to the grill, shell side down and baste with butter. Add the lid to the grill and cook. Baste with butter every 2 minutes. Cook until the internal temperature is 135°F. This takes around 5-8 minutes.
- Serve and enjoy!
Corn on the Cobb:
Over high heat grill in an oven safe pot, heat the butter, garlic and rosemary until it is bubbling and infused with flavor, around 5 minutes. Set aside.
- Add the corn over the high heat and top the grill with the lid. Rotate the corn every 3-5 minutes until there are grill marks.
- Once there are grill marks and it is evenly cooked, baste with the butter and serve.
Grilled Pan Seared Scallops:
Season the scallops with salt on both sides and place on a paper towel to dry out.
- Heat the grill to hot on one side and lower heat on the other. This is called zone grilling. If you are working with coals, place the coals on one side of the grill. Heat the grill with the lid on until it reaches 500°F.
- Add Hestan NanoBond skillet over the high heat of the grill and heat up. Once warm, add the avocado oil. Once the oil just barely starts to smoke, add the scallops, presentation side down. Sit until a crust forms and the scallops release from the pan. Once there is a golden crust, flip the scallops over and move the pan to the cooler side of the grill.
- Add butter, garlic and rosemary to the pan and baste the scallops for 2 minutes until cooked through.
- Remove the scallops from the pan and serve!
