This was a really fun cook. It was my wife’s birthday and I had planned a nice family dinner out at a local restaurant and a couple of days before she decided that she would prefer a nice family occasion at home with me cooking :). So when i asked what she would like on the menu, her answer was 100% surf ‘n turf! For anyone not familiar with the term, surf ‘n turf means something from the sea (surf) and something from the land (turf). Typically its some type of fish (i usually go with prawns) with some form of steak. I had recently ordered Scallops with their shells from eatmorefish.ie so this was the perfect opportunity to use them. I typically try to use local butchers for my meat but at the last minute I picked up a tomahawk steak from my local supermarket.

I have cooked scallops before, usually searing them on a soapstone but because i had the shells i wanted to try something different. So i decided to portion them into the shells, seasoned them with salt, pepper & furikake (which is a Japanese seasoning consisting of of a mixture of dried fish, sesame seeds, chopped seaweed), drizzle them with melted garlic butter, and put the shells directly on the hot charcoal. I used the Weber Jumbo Joe for this.

For the tomahawk i seasoned with Angus & Oink Texas Steak, using the Meater probe, cooked the steak indirect at 120c until it reached an internal temperature of 53c. Once it hit 53c, took it off and wrapped in foil to rest. To finish, open up all the vents on the Kamado so the temperature rises and put the steak back on the soapstone for 2 mins per side to sear it. Let it rest again and serve.

Here is the video of the cook. Please comment below or on the YouTube channel