Grilled Steak And Scallops With Compound Butters

Surf & Turf: 12 scallops 8-10 oz steak preferably New York Strip, room temperature 2 tsp salt, divided 1 tsp pepper 2 wooden skewers soaked 1 hour in water Jalapeno Lime Butter: 8 tbsp unsalted butter, room temperature 2 Jalapeños, deseeded and minced 1 Lime juiced 1 tsp salt


Chipotle Butter: 8 tbsp unsalted butter, room temperature 2 tbsp chipotles in adobo, chopped 1 tsp salt Hasselback Potatoes: 3-4 medium gold potatoes 1 tsp salt 1 tbsp olive oil Aluminum Foil



Preheat the Instant 6-in-1 Grill to Level 5 for 30 Minutes.

While the grill is preheating, make the compound butters. In a medium mixing bowl, beat all ingredients for the jalapeno lime butter until smooth. 

In a medium mixing bowl, beat together all ingredients for the chipotle butter until smooth. Pour into a ramekin and refrigerate until ready to use.

Place a potato in between two skewers. Make 1/8” thick slices, cutting down to the skewer. Repeat with all potatoes. Sprinkle potatoes with olive oil and salt and wrap individually in aluminum foil.

Slide half the scallops down one skewer. Repeat with remaining skewer. Sprinkle half of the salt over the steak, and the other half over the scallops.